Beurre blanc

Beurre blanc is used as a garnish for pan-grilled steaks. It’ fairly similar to (another way of doing) the lemon-butter sauce.


  1 to 2 shallots, chopped fine
  8 oz white wine
  2 oz lemon juice
  1 tbsp heavy cream
  12 tbsp cold unsalted butter, cubed
  white pepper


1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tbsp. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.

2. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.

3. Season with salt and white pepper. Store beurre blanc in a thermos (i.e.: keep warm, but not with direct heat) until ready to serve. You may need to re-whip it.