Béurre blanc is a classic French butter sauce that’s rich, tangy, and silky smooth. Made by emulsifying cold butter into a reduction of white wine and vinegar (often with shallots), it delivers a delicate balance of bright acidity and creamy, luxurious texture. The flavor is buttery and slightly sweet, with a gentle sharpness from the vinegar and a subtle aromatic bite from the shallots. It’s elegant, velvety, and light enough to enhance seafood, chicken, or vegetables without overpowering them.
Refrigerator: Best used within 1–2 days; store in an airtight container.
Freezing: Not recommended — the emulsion may separate.
Reheating: Warm gently over very low heat or in a double boiler, whisking constantly. Add a teaspoon of water or white wine if it begins to separate.
Béurre blanc is a classic French butter sauce that’s rich, tangy, and silky smooth. Made by emulsifying cold butter into a reduction of white wine and vinegar (often with shallots), it delivers a delicate balance of bright acidity and creamy, luxurious texture. The flavor is buttery and slightly sweet, with a gentle sharpness from the vinegar and a subtle aromatic bite from the shallots. It’s elegant, velvety, and light enough to enhance seafood, chicken, or vegetables without overpowering them.
Refrigerator: Best used within 1–2 days; store in an airtight container.
Freezing: Not recommended — the emulsion may separate.
Reheating: Warm gently over very low heat or in a double boiler, whisking constantly. Add a teaspoon of water or white wine if it begins to separate.