An Elevated, Silky Smooth Sauce For Seafood!
Homemade Citrus Beurre Blanc is a great way to add a touch of brightness and acidity to your favorite dishes, particularly seafood, poultry, and vegetables. While a classic beurre blanc is made with fresh lemon juice, you can actually use any variety of fresh citrus juice you like! The bright acidity from citrus balances out the richness of the butter, while shallot adds a subtle sweetness.
Why this recipe works
The key to making a successful French butter sauce at home is to use high-quality ingredients. Make sure to use cold and unsalted butter, and of course only fresh citrus juice. Beyond that, you can add herbs or spices, depending on what you’re feeling up to (see below for suggestions!)
After working in NYC fine dining restaurants, I’ve made variations on beurre blanc a lot. A few of my favorite ways to serve it are over delicate seafood dishes, like pan-seared Chilean Sea Bass or tender, flaky slow-baked salmon, a family favorite, though I’ve got dozens of restaurant-worthy seafood recipes if you’re looking for more inspiration!
What Not To Substitute With
I really don’t recommend using store-bought lemon juice—ever. It just does not have the same bright, fresh flavor.
And heavy cream is a must–it’s not a good idea to substitute with milk, especially fat-free. The cream works as a stabilizer to prevent the sauce from separating.
Keeping with tradition, there is no black pepper added to the sauce. You should, of course, season whatever dish you’re serving this alongside as you like, though.
I’m convinced that adding simple homemade sauces can elevate practically any dish. This is a derivative of one of the Five French Mother Sauces (similar to a hollandaise), and is my favorite way to serve restaurant-worthy seafood dishes at home!
Jump to Recipe
How To Make Citrus Beurre Blanc
Next, pour in a little heavy cream, swirl the pan (or stir), then place over low heat.
Expert Tips So Your Sauce Doesn’t Break!
Here’s how to ensure a smooth, rich beurre blanc sauce from scratch:
- Don’t add the butter too quickly. Allow each cube of butter to melt into the sauce before adding more. You should only add 2-3 pieces of cold butter at a time.
- Use the proper temperature and be patient. When you add butter, keep the temperature at low heat, no higher. Rushing the process = broken sauce.
- Do not let the mixture come to a boil after adding the butter.
For a smoother sauce, you can strain it through a sieve or fine-mesh strainer after adding the butter. I love the texture that shallots add, but you can strain it if you prefer.
Serving Suggestions
Beurre blanc was made for seafood! Try it spooned over roasted salmon, pan seared scallops, Chilean sea bass, shrimp, steamed or grilled lobster! It’s honestly delicious with any fish or shellfish. Chicken, roasted vegetables, and potatoes are also fantastic with a drizzle of citrus beurre blanc.
When stabilized with heavy cream, beurre blanc will last for up to 3 days in a fridge. Reheat it gently over low heat before serving. While it’s possible to freeze, the sauce will likely crystalize and lose its silky smooth texture (which is why I recommend enjoying it fresh).
Variations To Try
- Herbs: try adding 1 tablespoon of fresh herbs, such as dill, chives, or tarragon, all of which pair well with seafood.
- Try other citrus juices or zest, such as lime juice or grapefruit juice.
If you don’t have white wine vinegar, you can substitute with other light vinegars: red wine vinegar, tarragon vinegar, anything that is light in color (not balsamic vinegar!). You can also make a beurre rouge by using red wine in place of white wine!
The next time you’re looking for a delicious and versatile sauce to add to your meal (especially French recipes you make at home!), definitely give citrus beurre blanc a try. I can’t wait to hear what you think!
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How To Make Citrus Beurre Blanc
Equipment
Ingredients
- 9 Tbsp unsalted butter divided
- 1 medium shallot finely chopped
- ½ cup dry white wine
- 2 Tbsp white wine vinegar
- 2 Tbsp fresh lemon juice about ½ large lemon
- 2 Tbsp heavy cream
- Kosher salt to taste
- 1 small orange or similar citrus
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 till the mixture reaches a simmer. Reduce temperature to medium, then 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 remaining butter. Add 1 tsp grated orange zest, then stir, taste, and season with a pinch or two of Kosher salt, as needed. Serve immediately!
Notes
- Make ahead and leftovers: When stabilized with heavy cream, beurre blanc will last for up to 3 days in a fridge. Reheat it gently over low heat before serving.
- To freeze: Allow the sauce to cool completely to room temperature then freeze for up to 1 month.
Nutrition
Photography by Alana of Your Home Made Healthy.
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