Beurre Blanc Recipe

Sous Chef Paul Morgan wanted to share our Beurre Blanc recipe with you! It is such a versatile recipe that can transform your dish from good to great!
We currently use a variation of this on our Pecan Crusted Trout at dinner! This is a great sauce for fish, seafood, poached eggs or vegetables.


Ingredient List:
  • 1lb unsalted butter, cut into 1tbsp pieces (keep cold)
  • 1 cup white wine (Good wines for the reduction (or au sec, meaning “nearly dry”) include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne.)
  • 1 chopped shallot
  • 1 tsp whole black peppercorns
  • 3-4 sprigs of thyme
  • 1/2 cup heavy cream
  • 1 tsp lemon juice
  • salt to taste
Equipment List
  • Heavy bottom saucepan
  • whisk
  • chiniox

Step 1: 

Heat white wine, shallot, peppercorns & thyme in saucepan. Whisk until the liquid boils. Turn to low heat and simmer until liquid is reduced by half.

Step 2:

Once wine is reduced, whisk in heavy cream until incorporated.

Step 3: 

Add in butter 1 TBSP at a time. Whisk together until melted and well blended. Gradually start to add larger quantities of butter after a minute or so of whisking. Make sure to keep whisking so the sauce does not break.

Step 4: 

The sauce is finished when it’s nappe (at which it is thick enough to coat the back of a spoon).

Step 5: 

Next pour sauce through a chiniox into desired container. You can also use a strainer. We just want to separate the sauce from the thyme, shallot and peppercorns.

Step 6: 

Finally, add in lemon juice and salt. Taste & adjust.


Corner Kitchen is proud to be part of Asheville's vibrant food scene and...don't forget that parking is free in the village (and very abundant during dinner service)!

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Asheville Independent Restaurants Association


3 Boston Way
Historic Biltmore Village
Asheville, NC 28803
(828) 274-2439
Open Daily
Brunch: 9:30 - 2:30
Dinner: 5pm until...

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