Beurre Blanc with Sun-dried Tomatoes and Chives


JWU College of Culinary Arts

10 servings

Serving Size
2 ounces

Recipe ID

US standard
Tomatoes, sun-dried
10 each
Shallots, sliced
3 each
Bay leaves
1 each
Black peppercorns
10 each
Thyme, fresh
Small handful (3 to 4 branches)
Chives, minced
3 tablespoons
White wine
1 cup
Unsalted butter, cold
1 pound
To taste
White pepper
To taste
Lemon juice
To taste
  1. Gather all the ingredients and equipment.
  2. Bloom the tomatoes in warm water for 15 to 20 minutes. Drain and dice small.
  3. Sweat the shallots, bay, black pepper and thyme in 1 teaspoon butter with a pinch of salt for 2 to 3 minutes.
  4. Add wine. Reduce to almost dry – no more than 2 tablespoons of liquid.
  5. Add the pound of butter in small pieces whisking constantly. Do not allow to get too hot and boil. Do not add butter too quickly making the sauce too cold.
  6. Season with salt and freshly ground white pepper and add a splash lemon juice.
  7. Pass through Chinois.
  8. Stir in minced sun dried tomatoes and chives. Check seasoning again. Cover and keep warm, but not too hot (no steam table.)