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Having a good sauce on hand can elevate any quick dinner and make it extra special. At the end of the recipe there’s some variations to make it suitable for what you need. I just used a frozen parmesan breaded cod and it really cut my cooking time down with less to do.  I do think blending the sauce to take out the chunks of shallots would make it more presentable looking.

The Perfect Beurre Blanc

(Adapted from House Beautiful)


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2 medium shallots, finely chopped
1 cup white wine
¼ cup lemon juice
1 tablespoon heavy cream
½ teaspoon salt
¼ teaspoon ground white pepper
12 tablespoons (1½ sticks) salted butter, cold and cut into small cubes

1. In a heavy saucepan over high heat, combine the shallots, wine, and lemon juice. Boil the mixture until it is thick and syrupy. This will take between 10 and 15 minutes.

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2. Reduce the heat to very low, and add the cream, salt, and pepper. Whisk in the cubed butter, a little at a time.

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3. When the butter is fully combined and the mixture is emulsified, remove it from the heat. Serve the sauce immediately, or store it in a thermos until you are ready to serve. The sauce can be made up to about an hour before serving, and then reheated. Do not let it bubble on the reheat.

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Once you’ve mastered this base, get creative! To vary the flavor, you can add a couple of tablespoons of any of the following ingredients to the finished sauce: chopped chives, dill, tarragon, or parsley; puree or chopped roasted red peppers; a little mustard; or sautéed tomatoes with fresh basil.

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