Chef John's Classic Beurre Blanc Sauce

1. 1

   Gather the ingredients.

2. 2

   Combine the wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Lower the heat to medium and simmer until the liquid reduces by about 75%, 4 to 5 minutes.

3. 3

   Turn the heat down to the lowest setting and whisk in 2 cubes of butter. Keep the butter moving until it fully melts. Add a few more cubes, whisking constantly so the butter blends smoothly into the wine–lemon juice mixture.

4. 4

   Keep adding the remaining butter, a few cubes at a time, until the sauce reaches a thick, silky consistency, 4 to 6 minutes.

5. 5

   Take the saucepan off the heat. Season with cayenne pepper and salt.

• Calories 254.48 kcal Moderate
• Protein 0.05 g Low Source
• Carbs 1.88 g Moderate
• Total Fat 24.77 g High
• Saturated Fat 15.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 68.13 mg High
• Sodium 5.54 mg Low Source
• Fiber 0.06 g Low Source
• Sugar 0.11 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 6.22 mg Low Source
• Iron 0.02 mg Low Source
• Potassium 16.41 mg Low Source
• Vitamin A 249.68 mcg_rae Good Source
• Vitamin C 0.26 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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