Lemon Beurre Blanc Recipe


Lemon Beurre Blanc Recipe

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.

Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • 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


  1. Gather the ingredients.
  2. 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.
  3. Add the crème fraîche and boil for an additional 2 minutes.
  4. 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.
  5. When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.
  6. Season the beurre blanc sauce with salt and pepper and serve immediately.


  • 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
Nutrition Disclaimer
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