This sauce will give your dinner routine new life! And I promise, that Beurre Blanc is not difficult to make.

I like to use shallots, unless I’d like to bulk up the sauce and serve the solids with it. In that, I use sweet onion, very thinly sliced.

How Beurre Blanc is Typically Made….

First, you start with your vinegar white wine and shallots (or onion) and garlic. You want to simmer them all together so that the shallots and garlic get incredibly soft and the vinegar and wine become so reduced there’s barely any liquid left in the pot. Usually when the liquid is just glazing the bottom of the pot is when I turn off the heat and throw in a stick of butter.

Now – for beurre blanc, they (many professionals, including my Chef instructors at CIA, and mentors) say that you should cube it first, and then slowly add in chunk by chunk and constantly stir over medium low heat.

Constantly stir? Who has time for that? Cubing up butter? No thanks. Between drinking your wine, making a protein, and vegetables for dinner, along with making a sauce from scratch – I think you’ve likely got your hands full.

If you do have time for all that – go for it, Ina Garten. But I’m going to teach you a more hands-off way, so that you can get to seasoning and grilling that fish or chicken that you’re preparing with this.

My Quick Beurre Blanc Hack

So here’s what you do – once the white wine and vinegar has reduced, keep the pot on the hot burner you were using with the heat on low, and throw in the stick of butter. Whole. You’ll see it will begin to melt.

Slowly swirl it around in the pot using gentle circular motions. Turn the heat off your burner, and then just let it sit on the warm burner. It will still melt.

Give it a quick swirl or two as you pass by to go to the fridge, or in between your other projects. If you live in a very cold area, or it’s quite drafty and that takes too long, put your burner on low and swirl occasionally, just until the butter is half melted and then you can turn it off and let it melt by itself.

Why Does It Matter & Why Does It Work?

Here’s the whole goal of this process: butter is combination of fat, water, and milk solids. If the butter gets too hot, it separates into a greasy, white dotted mess (great for a fried egg, not so much on your entrée). So, the reason for the cubed butter and constant whisking is so that the butter melts, but doesn’t overheat and separate.

You can achieve this same result, with a lot less fussing, if you control the temperature and make sure it’s not too hot to begin with. Hence the whole stick of butter and swirling gently right away, and then every now and then as you pass by it. Without the heat on, it won’t separate when you’re not looking.

Curry Beurre Blanc Recipe

1 Shallot, sliced
1 Garlic Clove Smashed
2 sprigs of fresh thyme
1/4 Cup of White Wine
2 Tbsp White Wine Vinegar
1 Stick of Butter – cubed and cold
salt to taste
Curry to taste
Light squeeze of Lemon Juice optional

1. Sauté shallots and garlic with white wine, white wine vinegar, and thyme until almost reduced to dry. ~10 minutes
2. Add stick of butter on low heat (or turn the burner off and let residual heat slowly melt it – see above) and stir nearly constantly until utter melts, but shouldn’t separate. The sauce should look creamy, not greasy. If it does look greasy – add 1 Tbsp of cold Heavy Whipping Cream and whisk well, it should come right back together.
3. Add curry and whisk.
4. Strain and serve immediately (or serve with shallots, up to you!).

What do you think? One of the easiest and sophisticated sauces ever?