The Perfect Basic Butter Sauce

Basic Butter Sauce

The Perfect Basic Butter Sauce
The Perfect Basic Butter Sauce


  • 1 Tbsp of white wine (I prefer dry)
  • 1 Tbsp of lemon juice
  • 1 Tbsp of finely chopped shallots
  • Freshly ground black pepper to taste
  • Salt to taste
  • 5 ounces (160 grams) unsalted butter, chilled


Place the white wine and the shallots into a heavy based pan and gently heat until there is no obvious liquid remaining in pan.

Cut the chilled butter into cubes and whisk it into the ingredients one cube at a time until it is all incorporated.

Warning: Be careful not to overheat as this will cause the butter to separate.

Add the lemon juice and season with salt and pepper and serve over white meats, fish or whatever you choose.

This is a basic sauce and you can replace the lemon with almost anything you wish. Bon appetit.


The Perfect Basic Butter Sauce

Recipe by Donnie Caves
0.0 from 0 votes
Course: Sauce, CondimentCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




Total time



This basic butter sauce, or beurre blanc, is a rich, velvety sauce perfect for elevating seafood, vegetables, and poultry dishes. Simple yet indulgent, it’s a must-have in your culinary repertoire.

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  • 1/2 cup unsalted butter, cold and cubed

  • 1/4 cup dry white wine

  • 1/4 cup heavy cream

  • 1 shallot, finely chopped

  • 1 tablespoon lemon juice

  • Salt and white pepper to taste


  • Prepare the Shallots:
  • In a small saucepan over medium heat, combine the shallots, white wine, and lemon juice. Cook until the mixture is reduced to about 2 tablespoons, approximately 3-4 minutes.
  • Add the Cream:
  • Reduce the heat to low and add the heavy cream. Simmer gently for another 2 minutes.
  • Incorporate the Butter:
  • Add the cold butter, one cube at a time, whisking constantly until each piece is fully melted before adding the next. This should create a smooth, creamy sauce.
  • Season and Strain:
  • Season with salt and white pepper to taste. If a smoother texture is desired, strain the sauce through a fine-mesh strainer to remove the shallots.
  • Serve:
  • Serve immediately over your favorite seafood, vegetables, or poultry.

Recipe Video


  • Flavor Variations: For a different flavor profile, try adding fresh herbs like tarragon or dill, or a splash of vinegar for added tanginess.
  • Storage: This sauce is best served fresh, but it can be stored in the refrigerator for up to 2 days and gently reheated over low heat.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 4
  • Calories: 200kcal
  • Carbohydrates: 1g
  • Protein: 1g
  • Fat: 22g
  • Saturated Fat: 14g
  • Trans Fat: 0g
  • Cholesterol: 60mg
  • Sodium: 200mg
  • Fiber: 0g
  • Sugar: 0g

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