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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Lemon beurre blanc in a bowl

Lemon Beurre Blanc

Posted by: Ari Laing

This classic French lemon beurre blanc is a smooth, delicate butter sauce that is perfect on top of seafood or chicken. Reduce white wine, white wine vinegar, and fresh lemon juice with minced shallot, then add heavy cream and emulsify with cold butter. Light and airy, with a bright, citrus flavor! GF

recipe +-

Posted by: Ari Laing
Lemon beurre blanc in a bowl
Print Recipe
5 from 2 votes

Lemon Beurre Blanc

This classic French lemon beurre blanc is a smooth, delicate butter sauce that is perfect on top of seafood or chicken. Reduce white wine, white wine vinegar, and fresh lemon juice with minced shallot, then add heavy cream and emulsify with cold butter. Light and airy, with a bright, citrus flavor! GF
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Sauce
Cuisine: French
Keyword: beurre blanc recipe, citrus beurre blanc, french butter sauce, garlic butter sauce, sauce for seafood
Servings: 6 servings
Calories: 189kcal
Author: Ari Laing

Equipment

  • Small sauce pan

Ingredients

  • 9 Tbsp unsalted butter divided, cold, cubed
  • 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

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. Taste, then season with a pinch or two of Kosher salt, as needed. Serve immediately.

Nutrition

Sodium: 6mg | Calcium: 12mg | Vitamin C: 2mg | Vitamin A: 599IU | Sugar: 1g | Fiber: 1g | Potassium: 44mg | Cholesterol: 52mg | Calories: 189kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 12g | Fat: 19g | Protein: 1g | Carbohydrates: 2g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!