Sauce au beurre blanc
Shopping List
  • 1 small shallot (finely chopped, about 1 tablespoon)
  • 5 cl Riesling
  • 125 grams salted butter (or half salted and half unsalted)
  • Salt (if needed, to taste)
  • Pepper
  1. Place the shallots and wine in a small saucepan. Bring to a boil. Reduce heat and let simmer for about 20 minutes. (Robuchon mentions that the liquid should evaporate by about ⅔).
  2. While the shallots and wine are simmering, cut the butter into small cubes.
  3. Turn off the burner and add the butter, beating vigorously with a whisk until all is melted and incorporated.
  4. Salt, if needed, and pepper.
  5. Serve hot over fish, but no not let the sauce boil.
Recipe by The Tomato Knife at