Lemon Beurre Blanc Sauce

Name: Lemon Beurre Blanc Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: French
Ingredients: 1/4 cup white wine (dry); 1/4 cup lemon juice (freshly squeezed); 2 tablespoons shallots (finely chopped); 1 bay leaf; 1/2 cup unsalted butter (cold, cut into cubes); 1/4 teaspoon salt; 1/8 teaspoon white pepper (ground)

25 min 8 servings Medium

All Recipes

A creamy and rich lemon beurre blanc sauce, perfect for drizzling over seafood or chicken.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Medium

Lemon beurre blanc is a classic French sauce known for its creamy texture and tangy flavour. This sauce beautifully combines the richness of butter with the brightness of lemon, making it a versatile addition to many dishes. Traditionally served with seafood, this sauce also pairs wonderfully with chicken or steamed vegetables. Its silky consistency and vibrant taste provide a luxurious finish, elevating even the simplest of meals.

Instructions

Prepare the reduction

In a small saucepan, combine white wine, lemon juice, shallots, and bay leaf. Bring to a simmer over medium heat.

Pro tip: Using a non-reactive pan, such as stainless steel, ensures the acidity doesn't affect the sauce's flavour.

Reduce the liquid

Allow the mixture to reduce until about 2 tablespoons of liquid remain, approximately 10 minutes. Remove the bay leaf.

Pro tip: Watch the reduction closely to prevent it from burning.

Incorporate butter

Reduce heat to low. Gradually whisk in cold butter cubes, one piece at a time, until fully incorporated and the sauce is smooth.

Pro tip: Keep the butter cold and add it slowly to help the sauce emulsify.

Season the sauce

Season the sauce with salt and white pepper to taste. Adjust seasoning as necessary.

Strain the sauce

For a smoother texture, strain the sauce through a fine mesh sieve into a warm bowl.

Pro tip: Straining removes any shallot pieces for a refined finish.

Serve immediately

Serve the beurre blanc sauce immediately over your desired dish.

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Tips & Tricks

Use cold butter to help emulsify the sauce better.
Strain the sauce for a smooth finish.
Be patient and whisk constantly to avoid the sauce breaking.
Avoid high heat to prevent the sauce from separating.

Frequently Asked Questions

What is beurre blanc sauce?

Beurre blanc is a classic French sauce made from butter, white wine, and lemon juice, often served with seafood.

How do you make lemon beurre blanc?

To make lemon beurre blanc, reduce white wine and lemon juice with shallots, then whisk in cold butter until smooth.

Can I make beurre blanc ahead of time?

Beurre blanc is best served fresh, but it can be stored in the refrigerator for up to two days and reheated gently.

What dishes pair well with beurre blanc?

Beurre blanc pairs well with seafood such as salmon and shrimp, as well as chicken and steamed vegetables.

Why does my beurre blanc separate?

Beurre blanc may separate if the butter is added too quickly or the sauce is overheated. Keep the heat low and add butter slowly.

Serving Suggestions

Lemon beurre blanc is best served immediately, as it can lose its velvety texture when reheated. Pair it with grilled salmon, sautéed shrimp, or roasted chicken breast for a delightful meal. Store any leftover sauce in an airtight container in the refrigerator for up to two days. Reheat gently over low heat, whisking constantly to bring the sauce back together.