Tarragon beurre blanc



10 min


1 /2 cup (125 mL)

* PLUS Cooking time: 8 minutes
Tarragon beurre blanc


  • 1/4 cup cold butter , preferably unsalted
  • 2 large shallots , or 2 garlic cloves and 1 small onion
  • 1/2 cup dry white wine
  • 1 tsp dried tarragon
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper , optional


  • Cut butter into 4 cubes. Place in freezer until needed. Mince shallots or garlic and onion, if using. They should measure about 1/2 cup (125 mL) in total.
  • Place wine, shallots or garlic-onion mixture, tarragon, salt and pepper in a small saucepan over medium-high heat. Bring to a boil, stirring often, then reduce heat to medium. Simmer, uncovered and stirring often, until about 1 tablespoon (15 mL) liquid remains in pan, from 5 to 7 minutes. Reduce heat to medium-low. Remove butter from freezer. Whisk in butter 1 cube at a time. Make sure each cube is melted before adding the next one. Mixture will form a creamy dressing. It’s important not to boil sauce or butter will separate. Remove from heat. Sauce is best warm or at room temperature. Spoon over grilled steak, chicken or lamb. Or serve alongside in small dipping bowls.

Nutrition (per serving)

  • Calories
  • 120,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 1.3 g,
  • Fat
  • 11.5 g,
  • Sodium
  • 147 mg.

It sounds pretty fancy, but this butter sauce loaded with shallots and tarragon is a no-brainer. One of our favourite ways to dress up grilled steak, it also tastes terrific over chicken or lamb.

Make ahead

Prepare sauce up to the point of adding butter. Let cool, then cover and refrigerate overnight. Just before serving, warm sauce, then whisk in butter. Or microwave, uncovered, on medium-low, stirring every 15 seconds, just until warm, about 1 minute, then whisk in butter.