In a unique twist to the usual application of vanilla, this recipe demonstrates how complex vanilla can change all other ingredients. Fragrant Tahitian vanilla seed simmering with savory shallots, wine and vinegar creates an impeccable butter sauce perfect to pair with seafood or vegetables.

Prep time: 5 min

Cook time: 10 min

Total time: 15 min

Vanilla Beurre Blanc
Copyright Recipe © 2014 Woodland Foods


Makes 3/4 cup

  • 1 Tahitian Vanilla Beans, split

  • 1 Shallot, minced

  • 1/2 Cup White Wine

  • 1/4 Cup Champagne Vinegar

  • 1/2 Cup Heavy Cream

  • 10 Tablespoons Unsalted Butter, cold, cut into pieces

  • Salt And Ground White Pepper


  1. Scrape the vanilla bean seeds into a small saucepan with the shallots.

  2. Add the wine and simmer to reduce the liquid. When the pan is almost dry repeat with the vinegar. Add the cream and reduce by 1/2 then whisk in the butter one piece at a time. Strain sauce through a sieve then season with salt and white pepper.