Butter Sauce (Beurre Blanc Recipe)

Butter Sauce, also known as beurre blanc, in France and finer restaurants, is a wonderful addition to most seafood. This lemon butter sauce uses the addition of capers to give it a nice tang, and I’ve added just a hint of coconut milk. It’s a faintly tropical sauce that goes really well on grilled fish.

Butter Sauce

Rating: 51

This makes up enough for at least 20 pieces of fish

Butter Sauce


  • ¼ cup white wine
  • 2 tablespoons chopped chives
  • ¼ cup chopped onion
  • Juice from 1 lemon
  • ¼ cup canned coconut milk (or substitute with heavy cream)
  • ¼ cup heavy cream
  • ¾ lbs. softened butter, cut into cubes
  • ½ teaspoon salt
  • 4 tablespoons capers
  • ¼ teaspoon lemon juice, to finish (optional)


  1. Combine wine, chives, onion and juice from the 1 lemon in a sauce pot over medium heat. Stir until the butter sauce recipe reduces by half.
  2. Stir in coconut milk and heavy cream to wine butter sauce. Simmer 2-3 minutes.Lower flame to very low heat. With a wire whisk, quickly stir in softened butter, a little at a time, until all of the butter is incorporated.
  3. Pour the butter cream sauce through a mesh strainer.
  4. Season the white wine butter sauce with salt to your taste, followed by the capers and additional lemon juice if desired.
  5. Spoon a little sauce over your grilled fish.
  6. Tips: Whatever you don't use can be frozen. To thaw, simply reheat in pan and whisk well.

Recipe by Jason Hill / CookingSessions.com