Beurre Blanc

Beurre Blanc literally translates as white butter. This is a rich, hot butter sauce that is made with a reduction of white wine and vinegar or lemon juice. It is a wonderful sauce to serve with fish, poached eggs or steamed potatoes. The sauce is incredibly versatile. Its use is only limited by your imagination.


100 ml white wine

2 bay leaves

5 white peppercorns

1/2 onion, finely diced

200 ml cream

250 g butter, diced

41/2 tablespoons lemon juice

Sea salt and white pepper, to season


Place a small saucepan over medium heat. Add white wine, bay leaves,

white peppercorns, onion and cream, bring to a simmer, reduce the

liquid by half. Strain. Drop the heat to low and return liquid to pan.

Add the butter to the wine mixture, dropping in a few cubes of butter

at a time while continuously stirring with a wooden spoon. When all

the butter is incorporated, add lemon juice and season to taste.