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Beurre Blanc Sauce / Champagne Cream Sauce



1 shallot, minced
1 cup white wine (or Champagne)
1 cup heavy cream
1 stick unsalted cold butter, cut in pieces
Kosher salt


In a sauté pan, place the shallots and heat for one minute on high heat. Add the wine and allow the liquid to reduce to 1/3 of the original. Add the cream and allow to simmer. Add the cold butter in pieces, shaking the pan to incorporate. Continue to shake until all butter is melted and incorporated, this will ensure that your sauce will not break. Season with salt to taste.

Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.

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