Lemon Beurre Blanc Sauce

Name: Lemon Beurre Blanc Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16 servings
Ingredients: ½ cup dry white wine; 1 shallot; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons heavy cream; 1 cup unsalted butter; Pinch of cayenne pepper; salt

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4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr 5 mins
Servings
16 servings
Calories
116 kcal
Course
Others
Cuisine
French

Lemon Beurre Blanc Sauce

Jade Rice

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🍋🧈😍 Learn how to make this buttery white wine sauce with hints of lemon and shallots and impress your friends and family! Beurre blanc sauce is delicious served over chicken, fish, seafood, and vegetables. It elevates any ordinary dish to the next level and makes it taste elegant and fancy!

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Ingredients

Servings

½ cup dry white wine Chardonnay, Sauvignon Blanc, or Pinot Grigio
1 shallot very finely minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons heavy cream
1 cup unsalted butter sliced into about 16 thin slices or cubed small and very COLD
Pinch of cayenne pepper optional and to taste
salt if needed and to taste

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Instructions

To a large, high-sided, heavy saute pan or saucepan, add the wine, shallots, lemon juice, and cook over high heat until the volume has reduced to 2 to 3 tablespoons. This will take about 35 to 40 minutes. The mixture should be bubbling and boiling pretty vigorously; stir intermittently and check on it frequently.
After the mixture has reduced, add the heavy cream, and cook for 3 minutes.
Remove the pan from the heat, and add 1 pat or cube of cold butter, whisking vigorously until it has melted and incorporated. Do not stop whisking. Do not add more butter until the first has melted.
Add the butter, one slice or cube at a time, until all the butter has been whisked in and the sauce is silky smooth.* (See Notes for Avoiding a Broken Sauce)
Optionally, you can strain the shallot out, or leave it in.
Transfer sauce to a serving pitcher, and optionally sprinkle with cayenne, and/or optionally add salt to taste if desired.
Serve immediately over chicken, fish, seafood, or vegetables. Beurre blanc sauce needs to be kept warm and served warm or it will break, and it's not able to be made in advance. If you have extra sauce, it will keep airtight in the fridge for up to 1 week. Tip - It's best not to try to reheat it or it will break. Instead, treat it as a compound butter and put a pat of it on hot chicken, fish, seafood, or vegetables as you would do with a pat of butter on hot food.

Notes

Storage:
Lemon beurre blanc sauce needs to be kept warm and served warm. Therefore it’s not a great keeper. Store leftover sauce in an airtight in the fridge for up to 1 week.
Treat it as a compound butter, slice off a little hunk or pat, and add that to hot oven-roasted vegetables, freshly cooked chicken, seafood, or fish that is nice and warm.
The heavy cream helps the sauce not break as easily. Don’t try to substitute half-and-half or milk for heavy cream for this reason. Fat is your friend here.
Keep the butter very COLD and in small cubes. I slice a stick of butter into about 16 slices, or about 1/2 tablespoon each.
Only add one slice or cube of butter at a time and whisk vigorously and intensely until it melts. Don’t add more butter and don’t stop whisking! Although this seems tedious, it’s worth it.
It is important to stay with the sauce at all times when cooking. You may be tempted to walk away, but it will be that moment that the sauce breaks.
To fix a broken sauce, remove from the and whisk in a few ice chips until the sauce re-emulsifies and comes back together. However, this isn’t a guarantee. It’s a Band-Aid. Better to prevent a broken sauce than to try to fix one.

Nutrition Information

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Serving 1serving Calories 116kcal (6%) Carbohydrates 1g (0%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 33mg (11%) Sodium 40mg (2%)