Basic Beurre Blanc Sauce: Perfect for Fish and Seafood

Gather the ingredients. The Spruce Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold. The Spruce Heat the wine, vinegar, and shallots in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes. The Spruce Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, one or two at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes. The Spruce Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​ The Spruce Season to taste with kosher salt. The Spruce Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away. Enjoy! The Spruce