Pickled Grape Beurre Blanc

This sauce is a play on the traditional beurre blanc substituting the pickling liquid from preserved grapes for the white wine normally used. We have made this sauce with pickled ground cherries and raspberries to equally good ends.


1 lb seedless grapes
1 cup white wine vinegar
1 cup water
1/4 cup sugar
2 T salt
8 oz butter, cubed


  1. Clean the grapes free of any bruised fruit, stems, or leaves
  2. Bring the vinegar, water, sugar, and salt to a boil
  3. Pour the pickling liquid over the grapes and let sit minimum 20 minutes
  4. When ready to make the sauce, strain the grapes from the pickling liquid
  5. In a medium sauce pan, reduce the pickle liquid to a thick syrup
  6. Whisk in the butter one cube at a time stirring constantly to emulsify the butter into the reduced liquid
  7. When all of the butter is added, taste and adjust the seasoning as desired
  8. Add the pickled grapes back into the sauce and serve over top of grilled fish, seared chicken or roast turkey