Lemon Beurre Blanc Sauce
Lemon beurre blanc combines lemon juice, shallots, butter, white wine, and crème fraîche into a light, but creamy sauce that's perfect for fish.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2tablespoons freshly squeezed lemon juice
- ¼cup dry white wine
- 2shallots (finely chopped)
- 1tablespoon crème fraîche
- 1cup (2 sticks) cold butter (cut into 16 cubes)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.Step 3
Add the crème fraîche and boil for an additional 2 minutes.Step 4
Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next one.Step 5
When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.Step 6
Season the beurre blanc sauce with salt and pepper and serve immediately.