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Tomato-Basil Beurre Blanc

Servings: 1 Cup


  • 2 cupsdry white wine
  • 3 tablespoons shallot peeled and minced
  • 2 tablespoons tarragon vinegar
  • 6 ounces weight chilled butter, cut into pieces
  • salt
  • white pepper
  • 1/3 cup tomato; peeled seeded and diced
  • 2 tablespoons fresh basil minced (or substitute pinch dried basil leaves)


  • Heat wine, shallots and vinegar in a small saucepan over medium-high heat, uncovered. Reduce liquid to a few tablespoons. Remove pan from heat and whisk in butter, a few pieces at a time, until melted. Season with salt and pepper to taste. Stir in tomato and basil and serve.
  • Note: Do not bring sauce to a boil after butter has been added or it will break!