How to Make Beurre blanc Chef Greg's way (French Butter Sauce). Reduce shallots, white wine, and lemon. Don't let it get too hot or too cold or it will break. A little heavy cream stabilizes it. Cold butter, whisked in off heat, gives it that smooth, silky finish. Perfect for seafood, pasta, poultry, and vegetables. LINK IN BIO TO DINE WITH US 🌐 #medusakitchen #beurreblanc #frenchcooking #buttersauce #chefskills | Gregory Anagnos