How To Make Citrus Beurre Blanc
Citrus Beurre Blanc is a variation on the classic French butter sauce that is rich, velvety smooth, and luxurious! It's made with fresh lemon juice and fresh orange juice, and adds a bright burst of citrus flavor and acidity to any dish. It's particularly good spooned over seafood, such as salmon, scallops, or Chilean sea bass. It can also be enjoyed over chicken, vegetables, or potatoes. Quick and easy to make, and totally delicious! Gluten-free.
Servings: 6 servings
Calories: 197kcal
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
Calories: 197kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 6mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 0.2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
