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.

Serves: 8
Serving Size: 1 tablespoon
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.

Nutrition information

(Amount per serving)

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