Cod w/ Classic Beurre Blanc Sauce

Cod W/ Classic Beurre Blanc Sauce


Any type of white fish can be adorned with this classic, rich butter sauce.
  • Serves: 2
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 52,422
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Sauce

• 1/4 cup white wine
• 1 tbsp shallots
• 8 tbsp unsalted, cold butter
• lemon juice (to finish)
• kosher salt (to taste)
• white pepper (to taste)


Before preparing the sauce, cut the butter into tablespoon-size pieces and keep cold in the refrigerator.

To prepare the beurre blanc, first mince the shallots. Place a small saucepan over medium heat and add the shallots and the wine. Reduce the liquid by about two-thirds until it reaches a syrupy consistency.

Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion.

Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few drops of lemon juice to brighten the flavor of the sauce.

Monitor the sauce closely while you cook the fish. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm.

Step 2: Cooking the Fish and Serving

• two 6-ounce pieces of cod (or any white fish)
• 1 tbsp olive or grapeseed oil
• kosher salt (to taste)
• white pepper (to taste)


To prepare the fish, heat a non-stick fry pan over medium heat and add the oil.

Pat the fish dry and season both sides with salt and white pepper. Place the fish, presentation-side down into the pan and gently pan fry until the edges become opaque.

Using a non-stick spatula, carefully turn the fish over and let cook through until done (about 3 minutes per side, depending on the thickness of the fish).

Once done, transfer to a plate. Whisk the beurre blanc and spoon over top. Serve immediately.

1 Comment

  • Sunnie S
    Sunnie S
    I whipped this up last night for dinner. Wow! Delicious! I love beurre blanc but have never been brave enough to make at home. It was surprisingly easy (although I was also cooking potatoes and corn which did require some multi tasking to keep an eye on the sauce and ensure that it didn't break). The sauce was delicious and decadent and took the fish from good to excellent! The cod was cooked perfectly after 3 minutes per side. Thank you Rouxbe! I will definitely be making this again!

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