5 Ingredients or Fewer
Julia Child's Beurre Blanc (White Butter Sauce)
Popular on Food52
18 Reviews
Scott324
August 1, 2024
I think so too, i am very failed to click on cookie clicker or you should try too
robinwayne
June 5, 2024
I appreciate the insight and useful information in your article, thank you so much. We hope you will share more with us! Wishing you a happy time with your family and planet clicker free.
meg
December 2, 2023
Ended up with a bowl of melted butter. hopefully it won't clog the drain pipe. Going whole food plant based, so oh well.
CCBakes
July 11, 2022
I love this recipe and my guests love it, too! I use it on fish and slathered it on poached asparagus. I prefer this recipe than ones that call for heavy cream. While it does make the sauce a bit more stable, if you watch the heat closely while adding the butter, than you are completely fine.
Rudolf R.
April 17, 2021
Three thoughts after making this a couple times. Esp. if using cream (or ½&½ - works...), use an immersion blender rather than a whisk. (Also useful when making Hollandaise & Bearnaise sauces, but there, the egg thickens things, where in beurre blanc thickness is result of the emulsion merely.) A tea strainer is GREAT for sieving the sauce. Rather than salt & (white) pepper, i used a seasoned salt, half sea salt and half equal parts garlic powder, onion powder, oregano, coriander & dill (essentially a steak rub...) ground to a very fine powder. Also, one suspects this would be an interesting alternative to Hollandaise sauce.
Crystalynn H.
December 18, 2020
I loved this! Thanks for the additional references with the recipe. I definitely modified it to use less butter and tossed my mushroom and spinach spaghetti in it! Would love to know if wanting to add cream, when and how one might do that? Will try again!
Rudolf R.
April 17, 2021
After making the extract of shallts & bay leaf (or tarragon, or dill...), let it cool a bit, then just a tbsp of cream (or ½&½); you may need to add a ½tbsp more butter and you may find emulsification takes longer.
Crystalynn H.
December 18, 2020
I loved this! Thanks for the additional references with the recipe. I definitely modified it to use less butter and tossed my mushroom and spinach spaghetti in it! Will try again!
tillthen
May 10, 2017
I made this recipe(from Julia's red book) 45 years and as I recall there was an option to add mushrooms which I did. It was used on filet of sole. Absolutely outstanding. I'v used on white fish, shell fish, and chicken......always a hit!
Francesca D.
December 21, 2015
What do yo duo with all this beurre blanc? Can you re-heat it without it breaking?
Sarah J.
December 21, 2015
You can easily halve the recipe. BUT if you do end up with lots leftover... you can reheat the sauce very slowly (some use a double boiler) and whisk in 2 to 3 tablespoons of warm liquid like cream, water, or broth. It does have a tendency to separate when rewarmed.
Rudolf R.
April 17, 2021
Or make less. This recipe scales beautifully. Also, if you warm a slice or two of ham for breakfast, serve eith a poached egg or neatly cut hard-boiled egg, maybe just cold from the fridge and melting on the ham?
See what other Food52ers are saying.