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Beurre Blanc Sauce

Keep this classic sauce recipe handy to add a fine finish to fish and meats. It works well as a topping for Salmon en Croute.


  • 1/4 cup white wine vinegar
  • 1/4 cup dry vermouth
  • 1 small shallot, minced
  • Salt and finely ground black or white pepper
  • 2 sticks cold butter, cut into tablespoon-sized pieces, divided
  • 1 tablespoon lemon juice
  • 3 tablespoons dill, finely chopped


Bring the vinegar and vermouth to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook the shallots and reduce by half, 2-3 minutes.

Remove the pan from the heat and whisk in 4 tablespoons of butter until fully incorporated. Return the pan to low heat and whisk in the remainder of the butter, one piece at a time. Once the sauce is complete, add the lemon juice and dill. Serve hot.

To reheat, add a splash of water and whisk over low heat.

Rachael Ray