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Creamy shallot butter sauce in a bowl, decorated with fresh thyme.
Special and creamy butter sauce with shallots

Creamy Shallot and Butter Sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is the more stable, homely cousin of the classic French 'Beurre Blanc'. Shallots have a more refined, sweeter taste than onions, and reduced with white wine, provide the backbone of the sauce. Cream helps hold the emulsion together, making it less delicate than the pure butter version, but just as silky and elegant.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan: Preferably stainless steel (light bottom) to see the shallot colour.
  • Whisk: For creaminess.

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Sweat the finely chopped shallots in a small piece of butter (approx 10g) until translucent. Do not brown!

Tip: If the onion browns, it changes the sauce colour and adds a burnt taste.
2 ✓

Pour in wine, throw in thyme sprigs. Boil on high heat until liquid almost evaporates (approx 1-2 tbsp remain).

Tip: This reduction is the soul of it all: flavours and acids concentrate here.
3 ✓

Pour in cream, lower heat, and reduce by half until starting to thicken.

Tip: Cream reduction gives the sauce body.
4 ✓

Remove from heat. Whisk in remaining cold butter cubes one by one.

Tip: Slow incorporation of cold butter (mounting) makes the sauce creamy and glossy.
5 ✓

Fish out thyme, salt, and sprinkle with white pepper.

Tip: White pepper is used for light sauces so no black specks appear, and its flavour is less intrusive.

Recipe FAQ

Can I use red or brown onion?
Preferably not. Shallot flavour is much softer. If unavailable, the white part of leek or very finely chopped scalded onion is an alternative.
What wine should I choose?
Dry, high acidity white wine (e.g., Sauvignon Blanc or Riesling). Acidity is needed to counterbalance the fat of the butter.

Ingredients

  • 50 g cold butter (diced)
  • 2 shallots (finely chopped)
  • 100 ml dry white wine
  • 200 ml cream
  • 0.5 tsp salt
  • 0.25 tsp ground white pepper
  • 2 sprigs fresh thyme