Perfect for your New Years celebration

Basil Infused Buerre Blanc Sauce


¼ C dry sparkling wine

¼ Cup tarragon vinegar

2 T minced shallots (1 medium shallot)

6 whole black peppercorns

2 sprigs of fresh thyme

1 vanilla bean, split

¾ cup heavy cream, room temp

1 ½ sticks unsalted butter, cubed and chilled, but not cold and hard

2 T finely chopped fresh basil


In a small sauce pan combine the wine, vinegar, shallots, peppercorns and thyme sprigs.  Scrape the seeds from the vanilla bean and add to the pan with the bean.   Turn the heat to medium high and reduce the contents until the pan is nearly dry.  Add the heavy cream and cook until slightly reduced and the sauce coats the back of a spoon.  Remove the pan from the heat.  Whisk the butter into the sauce a piece at a time. Add the finely chopped basil.  Let rest for 10 minutes.  Strain the sauce through a fine sieve.  Season with a bit of salt.  Use right away or hold in a warm bath or thermos.  Serve with sea scallops, lobster, fish or steak. Makes about 1/2 Cup.

3 thoughts on “Basil Infused Buerre Blanc Sauce”

  1. Kim the sauce sounds wonderful . Mom would like to try it but how much would a tenderloin need seems lke more then a cup,,,Great pictures also cant wait for Christmas dinner. let me know.

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