Classic French 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! Gluten-free.
Servings: 6 servings
Calories: 189kcal
Equipment
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.
Notes
- Leftovers: When stabilized with heavy cream, beurre blanc will last for up to 3 days in a fridge. While beurre blanc can technically be frozen for up to 1 month, it just won't have the same smooth consistency when thawed. I recommend enjoying it fresh.
Nutrition
Calories: 189kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 6mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 599IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
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