Pomegranate Balsamic Beurre Blanc

Date Added: Apr 10, 2010 American Sauces
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Prep Time

3 mins

Cook Time

5 mins

Ready In

8 mins



*to adjust serving size click on "serving box".


A delicious sauce for fish, chicken and meat. Savory and sweet and perfect for Autumn.


  • 1  Cup(s) Pomegranate Infused Balsamic Vinegar
  • 1
  • 1  Each Shallot, minced
  • 2
  • 1/4  Cup(s) Apple Juice
  • 3
  • ¼  Tea Spoon(s) Salt
  • 4
  • ¼  Tea Spoon(s) Pepper
  • 5
  • 4  Ounce(s) Weight Butter, cut into pieces
  • 6


    1. Keep butter chilled until needed
    2. Add shallots to a sauce pot and cook until slightly golden
    3. Pour in apple juice and cook for 1 minute
    4. Add the balsamic vinegar and reduce by half or until large bubbles start to form
    5. Turn heat to low and stir in butter pieces a few at a time until thick
    6. Taste and season with salt and pepper
    7. Strain through a fine sieve

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