Description
A classic French sauce, lemon beurre blanc is rich, creamy, and tangy, making it the perfect accompaniment for seafood, chicken, and vegetables.
Ingredients
Scale
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons freshly squeezed lemon juice
- 2 finely minced shallots
- 12 tablespoons unsalted butter (cold, cut into cubes)
- A pinch of salt
- A dash of white pepper
Instructions
- Combine the white wine, lemon juice, and shallots in a medium saucepan over medium heat.
- Simmer gently until the liquid reduces to about 2 tablespoons.
- Lower the heat to low, and slowly whisk in the butter cubes, one or two at a time, until fully emulsified.
- Optional: Strain the sauce through a fine mesh sieve for a smooth texture.
- Season with salt and white pepper to taste.
- Serve immediately over seafood, poultry, or vegetables.
Notes
- For extra stability, add a tablespoon of heavy cream during the emulsification process.
- Serve fresh, as lemon beurre blanc doesn’t store or reheat well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces and Dressings
- Method: Stovetop
- Cuisine: French
Nutrition
- Calories: 250
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 17g
- Carbohydrates: 1g
- Protein: 0.5g
- Cholesterol: 70mg
Keywords: lemon beurre blanc, French sauce, butter sauce, lemon butter sauce, seafood sauce