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Chive Beurre Blanc

  • Prep Time: 15 minutes
  • Total Time: 30 to 40 minutes
  • Yield: About 1 cup


  • Juice of 4 whole lemons
  • 1 tablespoon minced shallots
  • 1 cup dry white wine
  • 1 bay leaf
  • 1 tablespoon whole black peppercorns
  • ½ cup heavy cream
  • 10 ounces (2 1/2 sticks) of cold unsalted butter, cut into cubes
  • Salt, to taste
  • 1/2 cup shaved chives


  • Place the lemon juice, shallots, wine, and bay leaf in a saucepan and bring to a simmer over medium
    high heat. Cook until most of the liquid has evaporated, then add the heavy cream and continue to cook
    until it has reduced by half. Reduce the heat to low, and whisk in the butter bit by bit, adding the cubes
    just before the previously added ones melt completely. Strain the sauce and season to taste with salt.
    Stir in the chives. Keep sauce warm (covered, along the back of the oven or in another warm place but
    not on a burner) and do not allow it to boil or it will separate.

    Makes about 1 cup