Lemon Beurre Blanc Sauce
This classic French sauce is silky, tangy, and utterly divine, perfect for elevating seafood, poultry, and vegetables. Follow along as I share my foolproof recipe, complete with personal tips and tricks!
Servings: 6
Calories: 430kcal
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
Serving: 100g | Calories: 430kcal | Carbohydrates: 2g | Protein: 1g | Fat: 45g | Saturated Fat: 28g | Sodium: 30mg | Fiber: 0.2g | Sugar: 1g