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Beurre Blanc

Dinner for Two by Tiffany Tate :

One of my favorite recipes is fish with Beurre Blanc sauce.  Beurre Blanc is a creamy white butter sauce. Preparation can be very time consuming, but doing it with your partner will help lessen the load.  Just think of it as preparing a romantic dinner and spending time with each other in the kitchen.  If you enjoy dry white wine, there should be enough left over from the meal prep for you both to enjoy a glass.

I love to use either salmon or tilapia served over mashed potatoes and topped with Beurre Blanc.If you are not a fan of mashed potatoes, feel free to substitute the mashed potatoes for rice or even quinoa.  So here is what you will need:

Beurre blanc
  • 2 Servings of Tilapia or Salmon Steaks (4-6 ounces)
  • Potatoes or Brown Rice
  • 1 Shallot (finely chopped)
  • Fresh Tomato (chopped)
  • Capers
  • Lump Crab Meat (I use canned)
  • Miniature to Small Shrimp (thawed)
  • 1/2 Cup Dry White Wine
  • 2 Tablespoons White Wine Vinegar
  • 8 Tablespoons Butter Cubed
  • 1 Tablespoon Heavy Cream
  • Olive Oil

If you are going to use mashed potatoes, I would start preparing them the same time as your beurre blanc sauce.  The beurre blanc needs to be eaten immediately after preparation, or stored in a thermos in order to keep it from separating and takes approximately 30 minutes to make.

To Start:

Combine the shallot, white wine vinegar, and white wine in a skillet over medium heat.  You will want to bring it to a boil, but be careful as not to burn the shallots.  As a beginner, I burnt the shallots the first time I tried so you could probably eliminate that by adding the liquid first and then the shallots to keep them from sticking to the pan.  Simmer until the liquid is reduced to 2 tablespoons.  This should take about 10 minutes.  Once this is reduced, the fun begins!

Now add the tablespoon of heavy cream to the reduction. Once this starts to simmer and boil, turn the heat down to low and begin to add one cube of butter at a time.  You will want to whisk in the butter off the heat letting the pan cool, and then return it to the low heat.  Continue adding a cube at a time.  Be sure to add a cube of butter before the previous cube has completely melted to keep it from separating.

The idea is to keep whisking and adding the butter to get it to a smooth, rich, and creamy consistency.  This is why it would be idea to work with your partner on this if this is your first attempt at making this sauce or anything like it.  While this is going on, your cooking partner can start the salmon.

Baking The Fish:

If you decide to use tilapia, you will want to bake it at 425 degrees for 10 to 15 minutes.  You want it to cook it until it easily breaks apart with a fork.  If using salmon, I recommend cooking it 400 degrees and begin checking it at 8 minutes.

In either case, you will want to drizzle the salmon with olive oil and place it skin side down unto a baking sheet. You can season the fish to your liking, but I just like to use olive oil since I am pouring a rich buttery sauce over it.


Once everything the sauce is done, you can salt and pepper it to your liking.  I then add the tomatoes, shrimp, into the sauce.  Place a serving a mashed potatoes on the plate.  Set the fish on top of it and pour the sauce over it to your liking.  You can then add the lump crab meat and the capers (to your liking) on top!  Serve with a glass of wine and eat up!

To view the fertility friendly version of this recipe, please visit: https://tobefruitful.com.  For any question, please email: Tiffany@ToBeFruitful.com

About the Author


Tiffany is a Colorado native, a stay at home mother of two, and runs the blog To Be Fruitful which helps couples achieve pregnancy through fertility information, romance, and nutrition. In her spare time, she likes to venture out to local restaurants to find the best hot spots and specials for date nights. Tiffany believes one of the best ways to communicate with loved ones is through good food. So she likes to find great places and delicious recipes to share with her readers.

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