Beurre blahn… not “blank” 😉 The ‘c’ is silent.
This is the classic French beurre blanc—a silky butter sauce that makes any fish (or seafood) taste restaurant-level.
How it’s made: shallots + white wine + vinegar + peppercorns → reduce, then whisk in cold butter slowly on low heat until glossy.
Tiny splash of hot cream (not traditional, but it helps prevent splitting), strain, then finish with salt + lemon + chives.
Perfect with salmon, cod, scallops, shrimp, or anything grilled/pan-seared.
What’s your favourite sauce? 👇
#BeurreBlanc #FrenchCooking #FishRecipe #Sauce
2 Comments
Question: What are you serving this beurre blanc with—salmon, cod, scallops, or something else? And What's your favourite sauce that you could dip anything in? 👇
Ill try this one frenchie