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Halibut with Beurre Blanc Sauce

Featured by Cache Creek Vineyards and Winery in the Gold Wine Club.
Halibut with Beurre Blanc Sauce


This heavenly Beurre Blanc sauce pairs beautifully with Cache Creek Vineyards 2016 Sauvignon Blanc or 2015 Chardonnay from your recent Gold Wine Club shipment.

Yield: 8
Prep Time: 12 Minutes
Cook Time: 5 Minutes
Serving Size: 1 Filet


• ½ c. dry white wine (Cache Creek Sauvignon Blanc is perfect!)
• ½ c. white wine vinegar
• 4 T. finely chopped shallots
• 2/3 c. heavy cream
• ½ t. salt
• 1/8 t. white pepper, or to taste
• 2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces and chilled
• 8 pieces halibut
• parsley, minced for garnish


Sauce: Boil wine, vinegar, and shallots in a 2-3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2-3 tablespoons, about 5 minutes. Add cream, salt, white pepper and boil 1 min. Reduce heat to moderately low and add a few Tbs. butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of Hollandaise), lifting pan from heat occasionally to cool mixture. Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot.

Fish: Season fish with salt and sauté in a little olive oil or butter. Turn it once, let the other side color, and serve it immediately with beurre blanc and garnish with minced parsley.

Recipe provided by Cache Creek Vineyards.

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