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Beurre blanc (Nantes-style white butter sauce): photo of the dish
Illustrative photo: Eric Lin from San Francisco, USA — CC BY-SA 2.0, Wikimedia Commons
Sauces & basics

Beurre blanc (Nantes-style white butter sauce)

Shallots reduced in vinegar and Muscadet, then whisked with cold butter: the classic sauce for Loire River fish.

  • 25 min
  • 4 servings
  • Medium
  • Budget-friendly
  • Nantes

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

402 kcal per serving

Protein
1.4 g
Carbohydrates
3 g
of which sugars
0.8 g
Fat
40.8 g
of which saturated fat
27.5 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely chop the shallots.
  2. Reduce them in the wine and vinegar until only about a spoonful of liquid remains.
  3. Over very low heat, whisk in the cold diced butter little by little, whisking constantly: the sauce should foam, never boil.
  4. Season with pepper and serve right away (keep it in a warm double boiler if needed).

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Original Ecomely recipe.