Antony shows how to make the perfect Beurre Blanc to serve with fish.


  • 55g / 2oz shallots, finely diced

  • 1 tsp black peppercorns

  • 2 tablespoons white wine vinegar

  • 4 tablespoons dry white wine

  • 6 tablespoons water

  • 2 tablespoons double cream (if necessary)

  • 175g / 6oz unsalted butter, cut into pieces

  • 2 tablespoons chopped dill


  • 1.

    Place shallots, black peppercorns, vinegar, wine and water into a small non-stick pan, gently bring the mixture to the boil, reduce heat and allow to simmer until nearly all the liquid has evaporated.

  • 2.

    Whisk in the butter, a little more at a time, until it has all amalgamated. 

  • 3.

    Don’t let the sauce boil too fast in case it splits.  If it does split you can add some cream to bring it back.

  • 4.

    Pass the sauce through a sieve to remove the shallots then add a little chopped dill at the end. Serve immediately with fish.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 243kj
  • Fat Total 25g
  • Saturated Fat 16g
  • Protein 0g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 8mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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