Tomato Beurre Blanc Sauce Recipe

Seared sea scallops with beurre blanc
Simon Watson / Getty Images
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 1 cup sauce (4 servings)
Nutritional Guidelines (per serving)
435 Calories
47g Fat
3g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cup sauce (4 servings)
Amount per serving
Calories 435
% Daily Value*
Total Fat 47g 60%
Saturated Fat 29g 145%
Cholesterol 124mg 41%
Sodium 11mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A twist on the classic, this tomato beurre blanc sauce recipe features the traditional, rich butter sauce accented with vivid-tasting, fresh tomatoes. Use it to accent grilled seafood for a pleasing and flavorful dish.


  • 1 tomato (Flesh from 1 plum tomato, finely chopped)
  • 2 tablespoons vinegar (white wine)
  • 3 tablespoons white wine (dry)
  • 2 shallots (finely chopped)
  • 1 tablespoon crème fraiche
  • 1 cup butter (cold, cut into 16 cubes)

Steps to Make It

  1. Gather the ingredients.
  2. In a medium saucepan over medium-high heat, bring the chopped tomatoes, vinegar, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly. Add the crème fraiche to the glaze and boil it for an additional 2 minutes.
  3. Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one. When the last of butter has just melted, remove the pan from the heat and strain out the shallots, if desired. Season the beurre blanc sauce with salt and pepper and serve immediately.