By Krista Teigen
Published Sep 10, 2025
Sometimes I just want to elevate a simple dinner with something that feels a little fancy. Beurre blanc is my go-to for that buttery, velvety touch. This classic French sauce is made with white wine, vinegar, shallots, and a whole lot of butter in under 30 minutes. Don’t worry, this elegant sauce is easier than you think. Whether I’m making fish, roasted veggies, or grilled chicken, this sauce instantly makes it feel restaurant-worthy.
Elevating a dish is always a good idea in my opinion, especially when the sauce is as easy as this beurre blanc. The key to this recipe is the emulsion of butter and vinegar—when whisked together properly, they form a smooth, glossy sauce that clings beautifully to whatever you’re serving. It only takes a few simple ingredients and a bit of whisking to get this rich, velvety sauce. Think of this as the hollandaise of dinner recipes, except we use wine and vinegar instead of eggs and lemon juice. I love using this to spruce up any basic meal when I have guests or just to add a little something to a weeknight meal or date night. It’s one of those little chef tricks that makes everything feel a bit more special without adding much time or stress.
Tips for Beginners
- Beurre blanc is an emulsion, so gentle heat is key. We’re taking two liquids that don’t mix. In this case, butter (fat) and wine-reduction (water) are slowly combined to form a smooth, unified sauce. Keep the burner on low while whisking in the butter. If the heat’s too high, the butter will break and the sauce will separate.
- Simmer smart. Make sure to reduce the wine and vinegar mixture down to about 2 tbsp before adding the cream. This concentrates the flavor and gives the sauce the right consistency.
- Use cream if desired. While not strictly traditional, using cream helps stabilize the sauce and makes the emulsion much more forgiving, especially for beginners. If you’re more experienced, feel free to cut out the cream!
Ingredients1x2x3x
- ▢ 1 shallot finely chopped
- ▢ ½ cup dry white wine
- ▢ ¼ cup white wine vinegar
- ▢ ¼ cup heavy cream
- ▢ ¼ tsp salt
- ▢ 1 cup unsalted butter cut into large cubes
Instructions
- Add the shallot, white wine, and white wine vinegar to a saucepan and bring to a boil. 1 shallot, ½ cup dry white wine, ¼ cup white wine vinegar
- Reduce to a simmer and continue simmering until the liquid has reduced to about 2 tbsp.
- Stir in the heavy cream and salt. Reduce the heat to low. ¼ cup heavy cream, ¼ tsp salt
- Add in 2 cubes of butter and whisk until nearly melted. Repeat until all butter is used and incorporated. Take the pan off the heat. 1 cup unsalted butter
- Pour the sauce through a strainer and into a bowl. Discard the shallot pieces.
- Season with salt to taste. Serve and enjoy!
Becky’s Tips
- Swap the vinegar for lemon juice or add a bit of orange zest for a fresh, zippy twist.
- Add herbs : Stir in fresh chopped herbs like tarragon, chives, or parsley at the end for extra aroma and color.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Beurre Blanc Step by Step
Gather all the ingredients together.
Simmer the aromatics: In a small saucepan, combine 1 finely chopped shallot, ½ cup dry white wine, and ¼ cup white wine vinegar. Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer until the liquid has reduced to about 2 tbsp, about 10–12 minutes.
Add cream and salt: Stir in ¼ cup heavy cream and ¼ tsp salt, then lower the heat to very low.
Emulsify the butter: Begin adding 1 cup unsalted butter, cut into large cubes, two cubes at a time.
Whisk until smooth: Whisk continuously until nearly melted before adding the next cubes. Continue this process until all the butter is incorporated and the sauce is smooth and creamy.
Strain the sauce: Remove the pan from the heat and pour the sauce through a fine mesh strainer into a bowl to remove the shallot pieces.
Taste and serve: Taste and season with a pinch more salt if needed. Serve warm.
How to Store and Reheat
This sauce is best served fresh, but if you need to hold it for a bit, transfer it to a thermos or insulated container. Avoid reheating directly over the stove or microwave, as it can cause the sauce to break.
Store any leftover beurre blanc in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly using a double boiler or over very low heat on the stovetop, whisking constantly to help the emulsion stay smooth. Avoid microwaving, as the sauce is likely to separate.
I don’t recommend freezing as beurre blanc is best enjoyed fresh for the silkiest texture and best flavor.
Serving Suggestions
I love spooning beurre blanc over seared scallops or pan-roasted salmon . It’s also a great way to elevate steamed asparagus, roasted carrots, or grilled chicken . It adds that elegant finishing touch when I want something a little special but still easy.
More Butter-Sauce Recipes to Elevate Dinner
Homemade Alfredo Sauce
Crockpot Tuscan Chicken
Prosciutto Wrapped Chicken in Sherry Cream Sauce
Mustard Cream Sauce
Beurre Blanc
Ingredients
- 1 shallot finely chopped
- ½ cup dry white wine
- ¼ cup white wine vinegar
- ¼ cup heavy cream
- ¼ tsp salt
- 1 cup unsalted butter cut into large cubes
Instructions
- Add the shallot, white wine, and white wine vinegar to a saucepan and bring to a boil. 1 shallot, ½ cup dry white wine, ¼ cup white wine vinegar
- Reduce to a simmer and continue simmering until the liquid has reduced to about 2 tbsp.
- Stir in the heavy cream and salt. Reduce the heat to low. ¼ cup heavy cream, ¼ tsp salt
- Add in 2 cubes of butter and whisk until nearly melted. Repeat until all butter is used and incorporated. Take the pan off the heat. 1 cup unsalted butter
- Pour the sauce through a strainer and into a bowl. Discard the shallot pieces.
- Season with salt to taste. Serve and enjoy!
Notes
- Swap the vinegar for lemon juice or add a bit of orange zest for a fresh, zippy twist.
- Add herbs : Stir in fresh chopped herbs like tarragon, chives, or parsley at the end for extra aroma and color.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
