Description
Indulge in the velvety richness of Classic French Lemon Beurre Blanc. This elegant sauce, with its delicate balance of tangy lemon and creamy butter, elevates any dish to gourmet status.
Ingredients
Units
Scale
For the Lemon Beurre Blanc:
- 9 Tbsp unsalted butter, divided, cold, cubed
- 1 medium shallot, finely chopped
- 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 the temperature to medium and 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 the 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
