How To Make Lemon Beurre Blanc
Incorporate French cuisine into your cooking with this easy lemon beurre blanc recipe, a butter and white sauce that's light yet creamy.
Ingredients
- 2 tbsp lemon juice, freshly squeezed
- ¼ cup dry white wine
- 2 shallots, medium, finely chopped
- 1 tbsp crème fraîche
- 8 oz unsalted butter, (16 tablespoons), cut into 16 pieces, cold
- Kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Gather the ingredients.
- In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.
- Add the crème fraîche and boil for an additional 2 minutes.
- Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next one.
- When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.
- Season the beurre blanc sauce with salt and pepper and serve immediately.
Nutrition
- Sugar: 1g
- :
- Calcium: 10mg
- Calories: 227kcal
- Carbohydrates: 2g
- Cholesterol: 64mg
- Fat: 24g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 1g
- Potassium: 37mg
- Protein: 1g
- Saturated Fat: 15g
- Sodium: 6mg
- Trans Fat: 1g
- Vitamin A: 739IU
- Vitamin C: 2mg
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Pancakes
Dip, Sauce & Condiment
Breads & Doughs
Bacon, Lettuce, & Tomato Dip Bites Recipe
Wraps
Asian Lentil Lettuce Wraps Recipe
Donut
Baked Cinnamon Sugar Mini Donuts Recipe
Salad
Asian Brussels Sprout Slaw with Carrots and Almonds Recipe
Baked
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato Recipe
Air Fryer
Air Fryer Balsamic-Glazed Chicken Wings Recipe
Vegetables
Baked Vegetable and Cream Cheese Wontons Recipe
Cocktail
Baked
Alaska Rockfish with Turmeric Cauliflower Steaks and Curry Butter Recipe
Salad