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Vanilla Beurre Blanc

Vanilla extract combined with white wine, butter and shallots create a delicate sauce with a slight kick from cayenne pepper. This recipe was created by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.

10 mins Prep time 20 mins Cook time
10 mins Prep time
20 mins Cook time
  • Melt 1 tablespoon of the butter in 2-quart saucepan on medium heat. Add shallots; sauté 5 minutes or until softened. Add wine, vinegar, vanilla, cayenne pepper and salt. Bring to boil. Reduce heat to low; simmer about 15 minutes or until liquid is reduced by half.

  • Gradually whisk in remaining cold butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce. If necessary, move pan off the heat to keep it from getting too hot. Continue whisking in the butter until well blended. If desired, strain through a fine sieve. Keep warm until ready to serve.

Cooking tip

Serving Suggestion: Chef Susser drizzles the Vanilla Beurre Blanc over Fennel Crusted Grouper for a very special presentation.

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Nutrition information

(Amount per serving)

  • Calories: 110Cholesterol: 31mg
  • Sodium: 77mgProtein: 22g
  • Total Fat: 12gFiber: 0g
  • Carbohydrate: 1g

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