Lactose Free Apple Cider Beurre Blanc

Total time25 min

Prep time5 min

Cook time20 min

4.7

(28)

Beurre blanc has a reputation for being fussy, but this apple cider version is genuinely worth the attention it asks for. The combination of unfiltered cider and apple cider vinegar creates a bright, slightly sweet reduction that gives the finished sauce a depth you just don't get from a standard white wine base. Cold butter whisked in cube by cube transforms that reduction into something silky, creamy, and restaurant-worthy — no cream, no milk, no dairy beyond pure butter, which means it stays naturally free of lactose. The key is patience and low heat; rush it and the sauce breaks, but take your time and you'll have something that coats the back of a spoon beautifully. Spoon it over a pan-seared fillet, roasted chicken, or even steamed vegetables and the chives on top make it look like you really know what you're doing. It's the kind of sauce that makes a simple weeknight protein feel like a special occasion without any complicated shopping.

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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.

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