Balsamic Beurre Blanc Sauce




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3 Tablespoons dry white wine
1 Tablespoon balsamic vinegar
1 Tablespoon minced shallot
1/2 Tablespoon lemon juice
1/4 Teaspoon salt
1/8 Teaspoon black pepper coarsely ground
1/2 pound (2 sticks) unsalted butter, cut in eights
1/2 Tablespoon fresh chives snipped
pepper and salt


In a small saucepan, boil first six ingredients until reduced to about 1-1/2 tablespoons. Remove from heat and whisk in butter, adding 1 to 2 pieces at a time. Add chives, salt and pepper to taste.

Note: Balsamic Beurre Blanc Sauce can be held in a pre-warmed thermos bottle for up to one-half hour before serving

Yeild: 1 cup


Recipe Video:

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