Mustard Beurre Blanc

Mustard Beurre Blanc
Yield: 1 cup Prep 5 mins Cook 20 mins


  • 3/4 cup dry white wine
  • 1/4 cup cider vinegar
  • 6 white peppercorns, crushed
  • 1 shallot, finely chopped
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 3/4 cup butter (1-1/2 sticks), chilled and cut into 1/2-inch cubes
  • 1 tablespoon grainy mustard
  • Pinch salt

Make It

1. In saucepan (not nonstick), mix wine, vinegar, peppercorns, shallot, thyme, bay leaf. Simmer until almost dry, 15 minutes. Add cream; cook until mixture coats back of spoon, 1 minute.

2. Reduce heat. Add butter, a few pieces at a time, whisking to incorporate until sauce thickens, without butter melting and separating (about 5 minutes total).

3. Strain sauce into small bowl. Whisk in mustard and salt. Keep warm in a double boiler until ready to serve. Serve with salmon, chicken or pork.

Nutrition Facts

Amount Per Serving: cal. (kcal): 91, Fat, total (g): 10, chol. (mg): 28, sat. fat (g): 6, carb. (g): , fiber (g): , pro. (g): , sodium (mg): 35, Percent Daily Values are based on a 2,000 calorie diet.