This Cajun Beurre Blanc is rich, buttery, and is packed with just enough heat to wake up grilled fish, shrimp, or vegetables. It is a quick pan sauce that feels restaurant-worthy!
If you love classic French sauces with a Southern kick, this one belongs in your rotation!
When I worked in the catering business, I prepared countless crab cakes during the holidays. This sauce was my go-to for making them memorable.
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What is a Beurre Blanc Sauce?
Beurre blanc is a classic French sauce from the Loire Valley, made by whisking butter into a wine reduction. This version adds Cajun-inspired seasoning for a bold twist on a timeless favorite.
Ingredients
What you'll need for a Cajun Beurre Blanc Sauce
- Shallot - Adds mild sweetness and depth without overpowering the sauce.
- Lemon Juice - Brightens the sauce and sharpens the overall flavor.
- White Wine - Provides acidity to balance the richness of the butter.
- Bay Leaves - Infuse subtle herbal flavor during simmering.
- Creole Seasoning - Adds savory heat and classic Southern spice.
- Heavy Cream - Helps stabilize the sauce and adds richness.
- Butter - Forms the base, providing rich, creamy texture.
- Black Pepper - Optional! Use this if you feel like your creole seasoning needs a peppery kick.
See recipe card for quantities.
Pro tips for Sauce
- Use room temperature butter - Adding room temperature butter will help the butter to warm evenly with less risk of separating.
- Keep the heat low - Whisk the butter in over a low heat to prevent the sauce from breaking
- Use cold heavy cream - Cold cream adds stability and helps maintain a silky texture.
- Stir regularly, not constantly - Gentle, consistent whisking helps the sauce come together without overworking it.
- Hold warm, not hot - If made ahead, keep the sauce warm. Cooling and reheating can cause separation.
- No Wine? No problem - Champagne works well, or substitute water for a non-alcoholic option.
Step-by-Step instructions to Cajun Beurre Blanc
This sauce comes together quickly; just follow the steps listed below.
- Squeeze the lemon juice and finely dice your shallots.
- In a medium pot on medium heat, bring the following ingredients to a boil : Wine, Lemon Juice, Shallots, Creole Seasoning and Bay Leaves.
ProTip: If you prefer to leave the chunks of shallots, feel free not to strain. There is no right or wrong in this; totally your preference.
- Once boiling, reduce to a simmer and cook until the liquid reduces to about 2 tablespoons. This will take 20-25 minutes. Be patient, as this concentrated base builds flavor.
- Slowly stir in the heavy cream and bring back to a gentle boil. Reduce to a simmer and cook until the sauce reduces by half. This takes 15-20 minutes. Stir every few minutes.
- Lower the heat to low and allow the sauce to cool slightly, keeping it below 195°F. Begin working in the butter one Tablespoon at a time, letting each piece melt before adding the next.
- Once all the butter has melted and the sauce is smooth, strain out the solids and serve immediately.
ProTip: Maintaining the sauce below 195°F helps maintain a smooth, stable emulsion and prevents it from breaking.
Equipment and Supplies
- Sauce Pan - used to gently heat the sauce
- Wooden Spoons - ideal for stirring the sauce while preventing scratching and overheating.
- Measuring Cups - to ensure accurate ratios for proper flavor.
- Knives - Used to finely chop shallots and garlic for even cooking.
- Strainer - Needed to make a smooth, silky beurre blanc
- Lemon Squeezer - Extracts fresh lemon juice without seeds.
- Thermometer - Helps monitor temperature to keep the sauce from separating.
This recipe is easy to make with the right tools. Here are some that I use and trust!
Serving Ideas
Classic Pairing
- Crab Cakes - adds richness without overpowering the seafood!
- Seared scallops - complements the natural sweetness of the scallops.
- Grilled or pan-seared fish - Enhances flavors with the buttery finish.
- Steam asparagus or green beans - bring these vegetables to life with a rich sauce.
Creative ways to use it
- Drizzled over roasted shrimp or lobster tails - elevates shellfish with a bold flavor.
- Spoon over grilled chicken or pork tenderloin - add moisture to lean proteins.
- Toss with roasted vegetables - turns everyday vegetables into a standout side.
- Crusty bread - perfect for dipping and soaking up every drop
Possible swaps & Additions
- No white wine - substitute champagne or water for a non-alcoholic option
- Different Citrus - swap the lemon juice for lime or add a touch of orange zest
- Extra heat - Add a pinch of cayenne or crushed red pepper
- Herb boost - Finish with parsley, chives, or tarragon
Make-ahead and leftover storage
make-ahead
- Beurre blanc is best served fresh and is not recommended for making far in advance. The sauce is delicate and can break if held too long.
Storage
- Leftovers don't reheat well, as the sauce may separate when reheated. For best results, prepare only what you plan to serve. Thankfully, this sauce is so good that leftovers are rarely an issue.
Video of Recipe
Recipe
Cajun Beurre Blanc
Equipment
- Sauce Pan
Ingredients
- 2 tablespoon Lemon Juice
- 1 Large Shallot
- 1 Cup White Wine
- 2 Bay Leaves
- 1 tablespoon Creole seasoning
- 1 Cup Heavy Cream chilled
- 4 tablespoon Butter room temperature and separated (1 tablespoon each)
- Pepper Optional
Instructions
- Squeeze the lemon juice and finely dice your shallots.
- In a medium pot on medium heat, bring the following ingredients to a boil : Wine, Lemon Juice, Shallots, Creole Seasoning and Bay Leaves.
- Once boiling, reduce to a simmer and cook until the liquid reduces to about 2 tablespoons. This will take 20-25 minutes. Be patient, as this concentrated base builds flavor.
- Slowly stir in the heavy cream and bring back to a gentle boil. Reduce to a simmer and cook until the sauce reduces by half. This takes 15-20 minutes. Stir every few minutes.
- Lower the heat to low and allow the sauce to cool slightly, keeping it below 195°F. Begin working in the butter one Tablespoon at a time, letting each piece melt before adding the next.
- Once all the butter has melted and the sauce is smooth, strain out the solids and serve immediately.
Video
Nutrition
Frequently Asked Questions
The sauce likely got too hot, or the butter was added too quickly. Keep the heat low and add room-temperature butter gradually.
Beurre blanc is best served fresh. Making it too far in advance can cause the sauce to break.
Yes, you can make this sauce without any spice by leaving out the Creole seasoning. The beurre blanc will still be rich, buttery, and balanced with the acidity of wine and lemon.
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