Cinnamon Free Apple Cider Beurre Blanc

Total time25 min

Prep time5 min

Cook time20 min

4.7

(28)

Apple cider and apple cider vinegar form the backbone of this silky French butter sauce, giving it a bright, fruity acidity that plays beautifully against the richness of cold unsalted butter. A single sprig of thyme and a handful of finely minced shallot round out the reduction, adding depth without any warming spices that could be a problem for those who need to avoid them. Many store-bought sauces and spice blends sneak in unexpected ingredients, so making beurre blanc from scratch puts you fully in control of every element on the plate. The technique is all about patience — adding cold butter cubes one or two at a time over very low heat until the sauce turns creamy, opaque, and impossibly smooth. It's the kind of result that looks like it came out of a restaurant kitchen but only requires one small saucepan and a whisk. Spoon it over seared fish, roasted poultry, or steamed vegetables and finish with a scatter of fresh chives for a dish that feels genuinely special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the reduction

⅓ cup fresh apple cider (unfiltered)
2 tbsp apple cider vinegar
2 tbsp shallot, finely minced
1 sprig fresh thyme
1 pinch salt

For the sauce

8 tbsp (1 stick) cold unsalted butter, cut into ½-inch cubes

For serving

1 tbsp fresh chives, finely snipped (optional)

Instructions

1
Combine the apple cider, apple cider vinegar, minced shallot, thyme sprig, and salt in a small saucepan over medium heat. Bring to a simmer and cook until the liquid has reduced to about 2 tablespoons and the shallot is very soft, 8–10 minutes.
2
Remove the thyme sprig and discard it. Pour the reduction through a fine-mesh strainer into a small bowl, pressing the shallot solids to extract all the liquid, then discard the solids. Return the strained reduction to the saucepan over the lowest heat setting.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!