Beurre blanc – the rich and creamy sauce that’s a staple of French cuisine. When done right, it can elevate even the simplest dishes into culinary masterpieces. In this article, we’ll explore the world of beurre blanc recipes with a French twist, featuring 18 mouth-watering dishes that showcase the versatility and sophistication of this beloved condiment.
From classic white wine and shallot combinations to bold flavors like spicy red pepper flakes and smoked paprika, our selection has something for every palate. Whether you’re a seasoned chef or just starting to experiment in the kitchen, these recipes are sure to delight your taste buds and leave you craving more.
Stay tuned as we dive into each of these incredible beurre blanc creations, highlighting the key ingredients, cooking techniques, and presentation tips to help you recreate them at home.
Classic Beurre Blanc with White Wine and Shallots
Classic Beurre Blanc with White Wine and Shallots: A rich and creamy sauce that elevates any dish to the next level. This recipe is a staple of French cuisine, perfect for serving with fish, poultry, or vegetables.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 2 shallots, finely chopped
– 1/4 cup white wine (dry)
– 1/4 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped shallots and cook until softened and translucent, about 5 minutes.
3. Add the white wine and bring to a simmer. Cook until reduced by half, about 3-4 minutes.
4. Stir in the heavy cream and lemon juice. Bring to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley or chives if desired.
Cooking Time: 15-20 minutes
Lemon Beurre Blanc for Fish
Lemon Beurre Blanc for Fish: A Bright and Tangy Sauce for Your Catch of the Day!
This classic French sauce is a perfect accompaniment to delicate fish fillets. Its creamy, citrusy flavor will elevate your seafood dish without overpowering it.
Ingredients:
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 tablespoon (15ml) white wine vinegar
• 1 cup (240ml) heavy cream
• Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over low heat.
2. Add the lemon juice and vinegar; whisk until smooth.
3. Gradually add the heavy cream, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until it thickens slightly.
5. Season with salt and pepper to taste.
6. Serve the Beurre Blanc sauce warm over your favorite fish fillets.
Cooking Time: 10-12 minutes
Herbed Beurre Blanc with Tarragon and Chives
A rich and creamy beurre blanc sauce infused with the bright, anise-like flavor of tarragon and the oniony sweetness of chives.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1/4 cup white wine vinegar
– 1/4 cup heavy cream
– 2 tablespoons fresh tarragon leaves, chopped
– 1 tablespoon fresh chive leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over low heat.
2. Add the white wine vinegar and cook until reduced by half, stirring occasionally (about 5 minutes).
3. Stir in the heavy cream and cook for an additional 2-3 minutes or until slightly thickened.
4. Remove from heat and stir in chopped tarragon and chives.
5. Season with salt and pepper to taste.
6. Serve warm over your favorite dishes, such as grilled fish or roasted chicken.
Cooking Time: Approximately 10-12 minutes
Beurre Blanc with Roasted Garlic
This rich and creamy sauce is a perfect accompaniment to roasted meats, vegetables, or pasta dishes. With the deep flavor of roasted garlic, it’s sure to become your new go-to.
Ingredients:
– 3 heads of garlic, separated into individual cloves
– 1/2 cup (1 stick) unsalted butter
– 1/2 cup white wine
– 1/2 cup heavy cream
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. In a medium saucepan, melt butter over medium heat.
3. Add roasted garlic and cook for 1-2 minutes, stirring constantly.
4. Add white wine and heavy cream. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
5. Stir in lemon juice and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Caper Beurre Blanc for Salmon
Elevate your salmon dish with this rich and tangy Caper Beurre Blanc sauce. This flavorful condiment is perfect for special occasions or a quick weeknight dinner.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1/4 cup white wine (dry)
– 1/4 cup heavy cream
– 2 tablespoons fresh lemon juice
– 2 teaspoons Dijon mustard
– 1 teaspoon chopped fresh capers
– Salt and pepper, to taste
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the white wine and cook until reduced by half, stirring occasionally (about 5 minutes).
3. Add the heavy cream and lemon juice; stir to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until slightly thickened.
5. Stir in Dijon mustard and chopped capers. Season with salt and pepper to taste.
6. Serve warm over cooked salmon, garnished with additional capers if desired.
Cooking Time: Approximately 15-20 minutes
Orange Beurre Blanc for Duck Breast
Elevate your duck breast dish with this tangy and sweet beurre blanc sauce, infused with the brightness of orange.
Ingredients:
– 1 cup (240 ml) white wine
– 1/2 cup (120 ml) heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed orange juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine white wine, heavy cream, and butter. Bring to a simmer over medium heat.
2. Reduce the mixture by half, stirring occasionally, about 5-7 minutes.
3. Add garlic, orange juice, and honey. Stir to combine.
4. Continue to cook for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Cook time: 15 minutes
– Total time: 25 minutes
Spicy Beurre Blanc with Red Pepper Flakes
Elevate your sauces game with this creamy, spicy twist on the classic beurre blanc. This recipe adds a depth of heat from red pepper flakes that pairs perfectly with seared fish or poultry.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1/2 cup white wine
– 1/4 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the white wine and cook until reduced by half, stirring occasionally (about 5 minutes).
3. Add the heavy cream, lemon juice, Dijon mustard, and red pepper flakes. Whisk to combine.
4. Bring the mixture to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Beurre Blanc with Saffron and Cream
This luxurious sauce elevates any dish to new heights, perfect for serving with fish, poultry, or vegetables. With the subtle warmth of saffron and the richness of cream, this Beurre Blanc is sure to impress.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1/4 cup white wine vinegar
– 1/4 cup heavy cream
– 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. In a small saucepan, combine butter, vinegar, and garlic. Cook over medium heat until the butter melts.
2. Add the cream and bring the mixture to a simmer.
3. Stir in the saffron mixture and cook for 5 minutes or until the sauce thickens slightly.
4. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Serve warm over your favorite dish, garnished with fresh herbs if desired.
Mushroom Beurre Blanc for Steak
Elevate your steak dinner with this rich and creamy mushroom beurre blanc sauce.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup heavy cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a medium saucepan, melt butter over medium heat. Add garlic; cook until fragrant, 1 minute.
2. Add mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
3. Add white wine; cook until reduced by half, stirring occasionally, about 3 minutes.
4. Add heavy cream; bring to a simmer. Cook until slightly thickened, about 5 minutes.
5. Stir in Dijon mustard; season with salt and pepper to taste.
6. Serve warm over grilled or pan-seared steak.
Cooking Time: About 15-20 minutes
Beurre Blanc with Dill and Cucumber
Elevate your summer dining with this refreshing take on the classic French sauce, Beurre Blanc. Pair it with grilled meats, seafood, or as a dip for crudités.
Ingredients:
– 1 cup white wine (dry)
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– 1/2 cucumber, peeled and thinly sliced
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine wine, cream, and butter. Bring to a simmer over medium heat.
2. Reduce heat to low and cook for 5-7 minutes or until the sauce has thickened slightly, stirring occasionally.
3. Remove from heat and stir in garlic, dill, and cucumber.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
White Truffle Beurre Blanc for Pasta
This rich and creamy sauce is the perfect accompaniment to your favorite pasta dishes, infusing them with the earthy aroma of white truffles.
Ingredients:
– 1 cup (2 sticks) unsalted butter
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 2 tablespoons white truffle oil
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the white wine and bring to a simmer. Cook until reduced by half, about 5 minutes.
3. Whisk in the heavy cream, truffle oil, garlic, and mustard. Season with salt and pepper to taste.
4. Simmer the beurre blanc for an additional 2-3 minutes or until slightly thickened.
5. Toss cooked pasta with the beurre blanc sauce and garnish with parsley or chives if desired.
Cooking Time: 10-12 minutes
Beurre Blanc with White Balsamic Reduction
A rich and creamy beurre blanc sauce infused with the tangy flavor of white balsamic reduction, perfect for accompanying grilled meats, fish, or vegetables.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup white wine
– 1/2 cup heavy cream
– 2 tablespoons white balsamic vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the white wine and bring to a simmer, whisking constantly.
3. Reduce the wine by half, then add the heavy cream and whisk until smooth.
4. Remove from heat and stir in the white balsamic vinegar and Dijon mustard.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Beurre Blanc with Lobster and Chives
Elevate your culinary experience with this indulgent recipe that pairs succulent lobster with a rich and creamy beurre blanc sauce, finished with the subtle flavor of chives.
Ingredients:
– 1 pound lobster meat (claw and body)
– 2 tablespoons unsalted butter
– 2 tablespoons white wine vinegar
– 1 cup heavy cream
– 2 tablespoons white wine (dry)
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the vinegar, cream, and white wine; whisk until smooth.
3. Bring the mixture to a simmer and cook for 5 minutes or until slightly thickened.
4. Remove from heat; stir in garlic and chives.
5. Toss cooked lobster with salt and pepper to taste.
6. Serve the lobster with the beurre blanc sauce spooned over the top.
Cooking Time: 15-20 minutes
Rosemary Beurre Blanc for Lamb Chops
Elevate your lamb chops with this aromatic and rich Rosemary Beurre Blanc, perfect for a special occasion or everyday dinner.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1/2 cup white wine
– 1/4 cup heavy cream
– 2 tablespoons freshly chopped rosemary leaves
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the white wine and cook until reduced by half, stirring occasionally (about 5 minutes).
3. Stir in the heavy cream and bring to a simmer.
4. Remove from heat and stir in chopped rosemary leaves.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
This Rosemary Beurre Blanc is a perfect accompaniment to your lamb chops, adding a depth of flavor and aroma that will elevate the dish. Serve warm over the lamb chops and enjoy!
Beurre Blanc with Smoked Paprika
Beurre blanc is a classic French sauce made with butter, shallots, and white wine. In this recipe, we add the depth of flavor from smoked paprika to create a rich and creamy sauce perfect for accompanying grilled meats or seafood.
Ingredients:
– 2 tablespoons (30g) unsalted butter
– 1/4 cup (60ml) dry white wine
– 1/4 cup (60ml) heavy cream
– 2 shallots, finely chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a small saucepan, melt the butter over medium heat.
2. Add the chopped shallots and cook until translucent, about 3 minutes.
3. Add the white wine and bring to a simmer. Cook until reduced by half, about 5 minutes.
4. Stir in the heavy cream and smoked paprika. Bring to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Beurre Blanc with Roasted Fennel
This classic French sauce meets the sweet, anise flavor of roasted fennel in a match made in heaven. This simple yet sophisticated recipe is perfect for a special occasion or a weeknight dinner.
Ingredients:
– 1 cup (2 sticks) unsalted butter
– 1/2 cup white wine vinegar
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 large egg yolks
– Salt and pepper to taste
– 4-6 bulbs of fennel, trimmed and halved
Instructions:
1. Preheat oven to 425°F (220°C). Toss fennel with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
2. In a medium saucepan, combine butter, vinegar, and heavy cream. Bring to a simmer over medium heat.
3. Reduce heat to low and whisk in egg yolks. Cook for 5-7 minutes or until the sauce thickens slightly.
4. Strain the sauce through a fine-mesh sieve into a clean bowl. Whisk in softened butter until fully incorporated.
5. Serve Beurre Blanc warm over roasted fennel, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Beurre Blanc with Miso and Ginger
Elevate your sauces game with this innovative take on the classic French beurre blanc, infused with the umami depth of miso and spicy warmth of ginger. This versatile sauce is perfect for serving alongside grilled meats, seafood, or as a dip.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 2 tablespoons white wine vinegar
– 2 tablespoons miso paste
– 2 inches fresh ginger, peeled and grated
– 1 tablespoon Dijon mustard
– Salt and pepper, to taste
– Fresh chives or scallions, for garnish (optional)
Instructions:
1. In a small saucepan, melt the butter over medium heat.
2. Add the vinegar, miso paste, and grated ginger. Whisk until smooth.
3. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and reduced by about half.
4. Remove from heat and whisk in the Dijon mustard. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with fresh chives or scallions if desired.
Cooking Time: 10-12 minutes
Beurre Blanc with Champagne and Chervil
Elevate your dining experience with this luxurious Beurre Blanc sauce infused with the crispness of Champagne and the subtlety of Chervil. This rich and creamy condiment is perfect for accompanying fish, poultry, or vegetables.
Ingredients:
– 1 cup (2 sticks) unsalted butter
– 1/2 cup white wine vinegar
– 1/4 cup heavy cream
– 2 tablespoons Champagne
– 2 tablespoons chopped fresh Chervil
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine butter, vinegar, and heavy cream.
2. Place the saucepan over medium heat and whisk until the butter has melted and the mixture is smooth.
3. Add the Champagne and continue whisking until the sauce thickens slightly, about 5 minutes.
4. Remove from heat and stir in chopped Chervil. Season with salt and pepper to taste.
5. Serve immediately or store refrigerated for up to one week.
Cooking Time: 10-15 minutes
Summary
Discover the rich flavors of France with these 18 creamy beurre blanc recipes, each with a unique twist. From classic pairings like white wine and shallots to innovative combinations like orange and duck breast or spicy red pepper flakes, there’s a beurre blanc recipe for every taste and occasion. Whether you’re looking to elevate your fish dishes, beef up your steak game, or impress your dinner guests, these recipes will guide you in creating deliciously creamy sauces with a French flair.
