Description
Learn how to make a decadent Classic French Lemon Beurre Blanc sauce that will elevate any dish to gourmet status. This silky, tangy sauce is perfect for seafood, chicken, or vegetables.
Ingredients
Units
Scale
Butter:
- 9 Tbsp unsalted butter, divided, cold, cubed
Shallot Mixture:
- 1 medium shallot, finely chopped
Liquid Mixture:
- 1/2 cup dry white wine
- 2 Tbsp white wine vinegar
- 2 Tbsp fresh lemon juice (about 1/2 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 until 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.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 1g
- Sodium: 6mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 52mg
