Beurre blanc

Servings 200 gram


  • 2 pieces pieces of shallot finely chopped
  • 3 tbsp white wine vinegar
  • 4 tbsp white wine
  • 2 tbsp cold water
  • 200 g butter cold and cut into pieces
  • salt
  • pepper
  • cayenne pepper


  • Melt a piece of butter in the pan and fry the shallots over low heat.
  • Then add the vinegar, wine and water and bring to a boil over low heat.
  • Now gradually beat in the butter. Always melt some butter and then the next batch. Continue until you have a nice emulsion.
  • Season with salt, pepper, cayenne pepper and lemon juice, if desired.
  • Finally, strain the sauce to remove the shallots. The sauce is now ready to use.
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