Spice Free Apple Cider Beurre Blanc

Total time25 min

Prep time5 min

Cook time20 min

4.7

(28)

There is something undeniably luxurious about a classic French butter sauce, and this apple cider version delivers that silky, restaurant-worthy finish with a gentle sweetness that feels completely at home on a weeknight table. The combination of unfiltered apple cider and apple cider vinegar creates a bright, slightly tangy reduction that balances the richness of the butter beautifully. Because the only aromatics here are shallot, a sprig of fresh thyme, and a pinch of salt, this is a sauce that works wonderfully for anyone steering clear of hot peppers, spice blends, or heavily seasoned condiments. The technique is the star — cold butter whisked in slowly over very low heat creates that creamy, opaque emulsion that coats the back of a spoon and clings to whatever you pour it over. Spooned over a piece of fish, a roasted chicken breast, or simply steamed vegetables, it elevates the whole plate without a single complicated step. A scatter of fresh chives at the end adds a pop of color and a mild, clean finish that keeps everything tasting fresh and bright.

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!