Description
Learn how to make a classic French Lemon Beurre Blanc sauce that is perfect for seafood and poultry dishes. This rich, tangy sauce will elevate your meal to a gourmet level.
Ingredients
9 Tbsp unsalted butter (divided, cold, cubed)
1 medium shallot (finely chopped)
½ cup dry white wine
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice (about ½ large lemon)
2 Tbsp heavy cream
Kosher salt (to taste)
Instructions
- Sweat the shallot. Heat 1 Tbsp butter in a nonreactive saucepan over medium heat. Add minced shallot and cook until translucent, about 2-3 minutes.
- Add liquid. Pour in ½ cup white wine, 2 Tbsp white wine vinegar, and 2 Tbsp fresh lemon juice. Cook over medium-high heat till the mixture reaches a simmer. Reduce temperature to medium, then let the sauce thicken and reduce, about 4 minutes. Add the heavy cream, stir, then turn the heat down to low.
- Emulsify with butter. Add 2-3 Tbsp of cold, cubed butter. Swirl the pan (or whisk) until the butter has emulsified into the sauce. Repeat with remaining butter. Taste, then season with a pinch or two of Kosher salt, as needed. Serve immediately.
Notes
- Be careful not to overheat the sauce, as it can cause the butter to separate.
- Adjust the salt level according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 1g
- Sodium: 153mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 56mg