Vegetarian Apple Cider Beurre Blanc
Beurre blanc has a reputation for being fussy and restaurant-only, but this apple cider version is genuinely approachable once you understand the low-and-slow butter technique. Unfiltered apple cider and a splash of cider vinegar create a bright, slightly sweet reduction that gives the finished sauce a depth you just don't get from the classic white wine version. The real magic happens when you whisk in cold butter cube by cube over the gentlest heat — patience here is everything, and the reward is a silky, creamy sauce that coats a spoon beautifully. Every ingredient in this recipe is naturally meat-free, so there's nothing to swap or second-guess. A finishing scatter of fresh chives adds a little color and a mild oniony lift that ties the whole thing together. Spoon it over roasted vegetables or a delicate piece of fish and it instantly elevates the plate to something that feels genuinely special.
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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.
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