Carolina Kitchen: Honey mustard beurre blanc

Photo: WLOS

By Chestnut Chef Brian Crow


  • 1 Cup Dry White Wine
  • 2 Shallots, Peeled and Minced
  • 1 Bay Leaf
  • Few Springs of Thyme
  • 2 Oz Heavy Cream
  • 1 Oz Honey
  • 2 Oz Mustard
  • 1/2 # Butter, Cut into Small Cubes
  • - Salt & Pepper, To Taste


- Small Sauce Pot, Whisk, Cutting Board, Knife, Serving Spoon / Ladle


  • Combine wine, shallots, bay leaf, and thyme in small saucepot.
  • Bring to a boil, and turn down to a simmer.
  • Reduce till almost dry (about 1 oz liquid left).
  • Add cream and reduce back to 1 oz.
  • Remove from heat.
  • Add honey and mustard.
  • Return to low heat and whisk in butter, 1 cube at a time
  • Continue whisking in butter cubes
  • Remove Thyme sprigs and season to taste

Chef's notes:

This sauce may take a little practice, but it's worth it. If it starts to separate, remove from the burner, reduce heat, and add an ice cube. Continue adding butter.

close video ad
Unmutetoggle ad audio on off