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The Art of Flavour Sunday e-magazine


Beurre Blanc Sauce with options


  • 250g x Unsalted butter cut into 2cm squares. Keep refrigerated

  • 1/4 x Cup dry white wine

  • 2 x Tablespoons freshly diced shallots

  • 1/4 x Cup white wine vinegar - best quality

  • Black pepper

  • Salt

  • Lemon Beurre Blanc with Creme Fraiche

  • Reader Dianna G. suggests adding the following to the Beurre Blanc Sauce

  • Add 1 x Tablespoon lemon juice - or a little more if you choose

  • Add 1 x Tablespoon creme fraiche


Make sure the butter portions are always refrigerated. In a small saucepan with high heat add the lemon, white wine, vinegar, and shallots. Then when boiling, reduce down to 2 x tablespoons - about 35 minutes.

Next take the butter portions from the refrigerator, keeping cold and over a low heat add the butter portions, no more than 2 at a time, continuously whisking until all the butter is emulsified and you have a creamy, velvety, buttery sauce. Add the creme fraiche if using - this will help stabilise the sauce and seasoning to your taste.

If you prefer, strain the sauce to remove the shallots, however, it is nice to keep these in the sauce if the texture suits your dish.

Important: When adding the butter do not allow the sauce to boil

Comments: Beurre Blanc sauce is perfect with fish, poached chicken and roast vegetables. The sauce is best made and immediately served so needs to coordinate when preparing the rest of the dish as the butter part requires constant whisking. The suggested options give a fresh lift and the creme fraiche gives a nice tang to the sauce.