Our Honey Beurre Blanc Sauce is a variation on the traditional Beurre Blanc, a classic base sauce in French cuisine.

By adding Burleson’s Clover Honey we give the sauce a distinctive sweetness. Adding heavy cream to the sauce is also a variation from the classic recipe. Including this cream, however, makes the cooking process more forgiving. Another key to success with this sauce is making sure that you start with cold butter.


  • 2 cups heavy cream
  • 3 tbsp Burleson’s Clover Honey
  • 1 cups white wine
  • 1/4 cup fresh lemon juice
  • 2 shallots, diced
  • 1 stick unsalted butter, cold, cut into chunks


  • 1
    Heat cream and honey in a heavy saucepan over medium-high heat.
  • 2
    Once reduced to 3/4 cup, set aside.
  • 3
    In a large skillet, reduce wine, lemon juice, and shallots over high heat until only a little liquid remains.
  • 4
    Add reduced cream, whipping constantly.
  • 5
    Remove from heat.
  • 6
    Slowly whip in butter until the sauce is thick and smooth.
  • 7
    Makes about 1 cup.