🇫🇷 French

Veal Beurre Blanc

Name: Veal Beurre Blanc
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 2 tbsp Heavy Cream; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 1 tsp Black Peppercorns; 150 ml White Wine; 3, cut into batons Spring Onions; 2 Shallots; 500 g Veal

🇫🇷 French

Classic French technique: everything mis en place, Veal seared to a deep mahogany, deglazed with wine, then braised gently until tender — finished with a knob of butter swirled into the sauce.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Butter2 tbsp
Heavy Cream2 tbsp
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Black Peppercorns1 tsp
White Wine150 ml
Spring Onions3, cut into batons
Shallots2
Veal500 g

Optional extras

Tarragonhandful, to finish

Instructions

1
Mise en place first: everything chopped, measured and within reach — this dish moves quickly once the pan is hot.
2
Heat the butter and oil in a heavy sauté pan and brown the Veal on all sides without crowding; work in batches if needed.
3
Set the Veal aside and soften Garlic and Black Peppercorns in the same pan, scraping up the fond.
4
Deglaze with the wine, letting it bubble and reduce by half, concentrating the flavour.
5
Return the Veal, add just enough stock to come halfway up, cover, and braise gently until tender.
6
Finish the sauce with the last knob of butter swirled in off the heat, check for salt, and serve with the pan sauce spooned over.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe · on YouTube