French · sauce

Beurre Blanc (French White Wine Butter Sauce)

Name: Beurre Blanc (French White Wine Butter Sauce)
Total time: 15 min
Cuisine: French
Ingredients: ½ cup dry white wine (such as Sauvignon Blanc), reduced; 2 tbsp white wine vinegar (or lemon juice), reduced; 2 tsp very finely minced shallot; 2 tbsp heavy cream; 113 g (1 stick) cold unsalted butter, cut in 2.5 cm cubes; a pinch of salt; a pinch of cayenne; chopped chives, to finish (optional)

Beurre Blanc (French White Wine Butter Sauce) — from Food Wishes's cooking video

Watch how it’s made · 5:38

Video by Food Wishes on YouTube · Open on YouTube

15 minMakes 6 × 2 tbsp157 kcal a portion

Keto (0.5 g net carbs a serve)
Vegetarian
Gluten-free ingredients
Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

A wine and shallot reduction whisked with butter, with no flour or sugar: 2 tbsp give about 155 kcal and under 1 g of carbs, so it fits a keto plate. It is rich (11 g saturated fat), so spoon it sparingly over fish or vegetables.

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Ingredients 8

½ cup dry white wine (such as Sauvignon Blanc), reduced
2 tbsp white wine vinegar (or lemon juice), reduced
2 tsp very finely minced shallot
2 tbsp heavy cream
113 g (1 stick) cold unsalted butter, cut in 2.5 cm cubes
a pinch of salt
a pinch of cayenne
chopped chives, to finish (optional)

Method

Tap a time to watch that step in the video.

Cube the cold butter and keep it cold. Put the wine, vinegar (or lemon juice), shallot and cream in a small pan. 1:04
Bring to a simmer over medium-high heat, then lower to medium and watch it until it has reduced by about three-quarters. Don't walk away: the reduction can catch and burn. 1:38
Turn the heat to the lowest setting. Whisk or swirl in a couple of butter cubes; when they have almost melted, add 2–3 more. Keep going until all the butter is in and the sauce is thick and glossy. 2:20
Take it off the heat and season with a pinch of salt and cayenne. Serve straight away over fish or vegetables, finished with chives. 3:27

Tip. Keep it warm, not hot, until serving; if it cools and is reheated it splits. The cream is optional but helps it hold. Chef John calls this 4 portions; we count 6 portions of 2 tbsp.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 6

Energy157 kcal660 kJ

Protein0.3 g1% of a day

Fibre0.1 g0% of a day

Carbohydrate0.5 g0.5 g net · 0.3 g sugars0% of a day

Fat17 g11 g saturated22% of a day

Sodium40 mg2% of a day

Where the energy comes from one serve

Net carbs 1%
Protein 1%
Fat 98%

Fits keto: 0.5 g net carbs a serve, with 98% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A Source17%

151 µg a serve, mostly from cold unsalted butter (85%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 14

Omega-34%

0.1 g a serve, mostly from cold unsalted butter (79%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin E3%

0.5 mg a serve, mostly from cold unsalted butter (88%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin D2%

0.3 µg a serve, mostly from cold unsalted butter (90%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K2%

2.2 µg a serve, mostly from cold unsalted butter (59%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B122%

0 µg a serve, mostly from cold unsalted butter (79%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Calcium1%

9.1 mg a serve, mostly from cold unsalted butter (49%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin B61%

0 mg a serve, mostly from very finely minced shallot (41%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Selenium1%

0.4 µg a serve, mostly from cold unsalted butter (51%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Potassium0%

20 mg a serve, mostly from dry white wine (29%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron0%

0.1 mg a serve, mostly from dry white wine (42%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium0%

1.8 mg a serve, mostly from dry white wine (33%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc0%

0 mg a serve, mostly from cold unsalted butter (45%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin C0%

0.3 mg a serve, mostly from chives (61%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Folate0%

1.6 µg a serve, mostly from cold unsalted butter (36%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Food Wishes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.