Hello, cooking enthusiasts! I’m Ania, and today I’m excited to share one of my all-time favorite sauces: Lemon Beurre Blanc Sauce Recipe. This classic French sauce is silky, tangy, and utterly divine with seafood, poultry, and vegetables. Let’s dive into the recipe and a few personal tips and tricks that make it foolproof!
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Jump to RecipeLemon Beurre Blanc Sauce Ingredients
For this delightful sauce, you’ll need:
- 2 juicy lemons, from which you need to squeeze at least 70 ml of juice
- 190 ml dry white wine (or vermouth for a sweeter note)
- 1 shallot, minced
- 12 tbsp cold unsalted butter, cut into cubes
- 3 sprigs fresh thyme (optional)
- Salt and white pepper to taste
Lemon Beurre Blanc Sauce Recipe
Here I will share with you the recipe that I came to through trial and error. It’s perfect for me now.
Preparing the Base
In a small saucepan, combine the white wine, lemon juice, and minced shallot. If you’re like me and love a hint of herbaceousness, add the thyme sprigs at this stage. Bring the mixture to a boil over medium heat.
Ania’s tip: Always use fresh lemon juice and good-quality wine. I tried using bottled lemon juice once, and the flavor just wasn’t the same. Fresh ingredients truly make a difference!
Read also: Uber Easy 30-Minute Kool-Aid Chicken Recipe With Sauce
Reducing the Sauce
Let the mixture boil until it reduces by half. This step usually takes about 5 minutes.
Ania’s mistake and correction: The first time I made this, I was in such a hurry that I added the oil one by one and even increased the heat a little sometimes. It was simply a fatal mistake. The sauce was too watery. Then I allocated time, in fact, it doesn’t take that much, but now my sauce was perfect.
Incorporating the Butter
Reduce heat to low. Begin adding the cold butter cubes one at a time, whisking constantly.
When I cook sauces, I use Blue Diamond Nonstick Saucepan. With it, my sauces are always perfect.
Make sure each piece is completely softened before adding the next one. This slow process helps the sauce thicken and become creamy.
Pro tip: Keep the butter cold and add it slowly. Once, I used room-temperature butter, and the sauce split. Cold butter helps the sauce emulsify beautifully.
Final Seasoning and Straining
Once all the butter is incorporated, season the sauce with salt and white pepper to taste. If you’ve added thyme, remove the sprigs. For a smooth sauce, strain out the shallots and thyme through a fine sieve.
Personal note: I sometimes leave the shallots in for a bit of texture and extra flavor. It’s entirely up to your preference!
Serving Suggestions
Lemon Beurre Blanc is incredibly versatile. I love drizzling it over grilled salmon, pan-seared scallops, or even roasted asparagus. It’s also a fantastic addition to a simple dish of poached chicken or as a dip for steamed artichokes.
My family particularly enjoys this sauce with a simple pan-seared halibut and a side of creamy mashed potatoes. It’s a hit every time!
Read also: 3-Step Easy Jamaican-Style Baked Chicken Recipe With Sauce
Variations
- Freshly chopped dill adds excellent freshness and aroma. I generally like to add it to different dishes.
- For citrus lovers, I suggest grating orange zest into the sauce.
- Do you want something sweet? Then replace the wine with vermouth.
My assistant for fast culinary masterpieces is Techwood Hot Portable Electric Stove. For small sauces or side dishes, it is perfect.
FAQs
Can I make this sauce ahead of time?
It’s best fresh, but if needed, you can prepare it slightly ahead. Reheat gently over low heat, whisking continuously, and add a splash of cold butter if the sauce starts to separate.
My sauce split! What did I do wrong?
Oh, I had such a case. I know for sure that you are in a hurry. Either the heat is too high or you don’t wait until the oil is completely dissolved. Take your time, and if this happens, start heating the sauce add 1 more serving cube of butter and heat it thoroughly.
How to Keep Beurre Blanc Sauce from Breaking?
Again, I say that it is important to take your time and do everything step by step. This is where it is very important.
How to Reheat Beurre Blanc?
If needed, gently reheat the beurre blanc over low heat, whisking constantly. Be careful, as reheating can sometimes cause the sauce to break. Adding a small amount of cream or cold water while reheating can help restore its consistency.
Can I substitute ingredients in Beurre Blanc?
es, there are a few common substitutions. For example, you can use vermouth instead of white wine for a slightly sweeter taste. If you’re looking for a different flavor profile, consider adding fresh herbs like dill or tarragon.
What dishes pair well with Lemon Beurre Blanc?
I love to combine it with fish or any seafood, and my mother with chicken. If you are on a diet, this sauce goes amazing even with vegetables.
Conclusion
I hope you enjoy making and savoring this delicious Lemon Beurre Blanc sauce recipe as much as I do. It’s a simple way to elevate any dish, bringing a touch of French elegance to your table. Don’t forget to share your creations with me on Pinterest using the hashtag #aniacookingrecipes. Happy cooking!
Lemon Beurre Blanc Sauce
Ingredients
- 2 lemons from which you need to squeeze at least 70 ml of juice
- 190 ml dry white wine
- 1 shallot
- 12 tbsp cold unsalted butter cut into cubes
- 3 sprigs fresh thyme
- salt and white pepper to taste
Instructions
- In a small saucepan, combine the white wine, lemon juice, and minced shallot. If you’re like me and love a hint of herbaceousness, add the thyme sprigs at this stage. Bring the mixture to a boil over medium heat.
- Let the mixture boil until it reduces by half. This step usually takes about 5 minutes.
- Reduce heat to low. Begin adding the cold butter cubes one at a time, whisking constantly. Make sure each piece is completely softened before adding the next one. This slow process helps the sauce thicken and become creamy.
- Once all the butter is incorporated, season the sauce with salt and white pepper to taste. If you’ve added thyme, remove the sprigs. For a smooth sauce, strain out the shallots and thyme through a fine sieve.
- Lemon Beurre Blanc is incredibly versatile. I love drizzling it over grilled salmon, pan-seared scallops, or even roasted asparagus. It’s also a fantastic addition to a simple dish of poached chicken or as a dip for steamed artichokes.
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
I made the Lemon Beurre Blanc Sauce Recipe and it was incredible! With just four simple steps, the sauce came out velvety and rich, with a perfect balance of tangy lemon and buttery goodness. It’s a fantastic addition to seafood and chicken dishes, making them feel restaurant-quality. Highly recommend giving it a try!