Springtime Beurre Blanc Sauce


Units Scale
  • 1 stick unsalted butter
  • 3 tbsp champagne vinegar
  • 3 tbsp white wine
  • 1/3 cup heavy cream
  • kosher salt to taste
  • juice from 1/2 a lemon
  • 1 tbsp each fresh herbs such as dill, chives and basil


  1. Set a saucepan to medium low heat. Add 1 tbsp of butter and while it melts, cut the rest of the stick of butter into small cubes
  2. Add the champagne vinegar and the white wine and whisk until it gently bubbles and the liquid reduces by half, then stir again until the liquid has almost evaporated
  3. Add the heavy cream, whisk and begin to add the cubes of butter a few at a time until all the butter has been added. Add a pinch of salt and taste, then let the sauce come up to a very gentle simmer
  4. One thickened, add the fresh herbs and lemon juice and serve immediately