Module 2 · Sauces
Beurre blanc
Beurre blanc is a keto sauce with 1.6 g net carbs, 1 g protein and 37 g fat per serving (343 kcal). It serves 4 and takes 20 minutes in total.
A feather-light white-wine butter sauce, glossy and sharp: fish and green vegetables dress up instantly.
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Allergens in this Ketogeni recipe: milk, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 15 min · Total time: 20 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 1.6 g |
| Protein | 1 g |
| Fat | 37 g |
| Energy | 343 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 2 tbsp organic shallot, finely minced
- 80 ml dry white wine
- 2 tbsp white wine vinegar
- 30 ml organic double cream (optional, makes it very stable)
- 170 g cold organic unsalted butter, in 1 cm cubes
- 1 pinch sea salt, white pepper and a squeeze of lemon
Step-by-step method
- Reduce. In a small, heavy, non-reactive saucepan, simmer shallot, wine and vinegar until reduced to about 2 Tbsp, nearly dry and glossy.
- Add cream (if using) and simmer for 1 minute until slightly thickened. This is your insurance policy.
- Mount the butter. Turn heat to low. Add cold butter 2–3 cubes at a time, whisking continuously. Wait until each addition has almost melted before adding the next.
- Keep it warm, never hot. Lift the pan off the heat now and then. The sauce should look creamy and pale, never oily.
- Season with salt, pepper and lemon. Strain for restaurant polish or leave the shallots in for rustic character.
- Serve immediately.
Chef’s tips
- Cold butter, low heat is the whole secret. If it ever looks greasy, take it off the heat at once.
- Rescue: whisk in 1 Tbsp cold cream or 1 Tbsp cold water, off the heat, or blend a splash of the broken sauce with an ice cube. It re-emulsifies.
- Do not reheat over direct heat. Keep it in a warm thermos or a bowl over warm water.
Variations
- Lemon-caper: add 1 Tbsp drained capers and zest.
- Saffron: infuse a pinch of saffron in the reduction.
- Red-wine beurre rouge: use dry red wine for steak.
- Herb: finish with chopped chives, parsley and dill.
Storage
Best made fresh. A thermos filled with warm water, tipped out, then filled with the sauce will hold it for up to 1 hour. Not suitable for freezing. ---
Questions and answers
How many net carbs are in Beurre blanc?
One serving has 1.6 g net carbohydrates, 1 g protein and 37 g fat (343 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Beurre blanc ahead, store or freeze it?
Best made fresh. A thermos filled with warm water, tipped out, then filled with the sauce will hold it for up to 1 hour. Not suitable for freezing. ---
Which allergens are in Beurre blanc?
It contains milk and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Beurre blanc vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Beurre blanc?
Yes. Lemon-caper: add 1 Tbsp drained capers and zest. Saffron: infuse a pinch of saffron in the reduction. Red-wine beurre rouge: use dry red wine for steak.