Le Bilboquet’s Beurre Blanc Sauce Recipe

Le Bilboquet shares its recipe for a buttery and delicious beurre blanc sauce, giving you a taste of a Parisian love affair.

Le Bilboquet's Beurre Blanc Sauce
Photo by Connor Stehr.

“Buerre blanc is a classic butter-based French sauce with a beautiful silky texture. It’s rich but tangy, an the perfect accompaniment to poultry and seafood. The sauce is a fundamental component of our beloved Cajun chicken dish.”—Sosthène Kaboré, executive chef, Le Bilboquet Denver

Beurre Blanc Sauce

Course Main Course
Cuisine French


  • 2 c. white wine
  • 1 c. apple cider vinegar
  • 2 shallots (sliced)
  • 3 stems fresh thyme
  • 2 bay leaves
  • ½ Tbsp. black peppercorns
  • 2 c. heavy cream
  • 1 lb. unsalted butter (cubed, kept cold)
  • salt (to taste)


  • Add white wine, apple cider vinegar, shallots, thyme, and bay leaf to a sauce pot. Cook on medium-low heat until the mixture is 80% reduced.
  • Add heavy cream and black peppercorns. Continue to cook until the mixture is 80% reduced.
  • Incorporate cold butter cubes gradually, adding one at a time and constantly whisking on low heat until dissolved.
  • Strain sauce and keep warm until ready to serve.
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