Guide To Make Beurre Blanc Recipe Lemon Easy

Posted on

Beurre blanc, a classic French sauce, translates to “white butter.” This deceptively simple sauce elevates any seafood dish with its rich, buttery flavor and subtle tang. While traditionally made with white wine vinegar, this recipe incorporates the bright zest and juice of lemon for a refreshing twist.

This beurre blanc recipe comes together quickly, requiring minimal ingredients and just a few minutes of your time. Perfect for a weeknight meal or a fancy dinner party, it’s sure to impress your guests with its restaurant-quality taste.

Lemon Beurre Blanc Sauce
Lemon Beurre Blanc Sauce


2 tablespoons unsalted butter, cubed (cold)

  • 2 tablespoons shallots, finely minced
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of kosher salt

  • Directions:

    1. Sauté the Shallots: In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the shallots and cook for 2-3 minutes, or until softened and translucent. Don’t let them brown.

    2. Reduce the Wine: Add the white wine to the pan and increase the heat to medium-high. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes. Scrape up any browned bits from the bottom of the pan.

    3. Enrich with Cream: Reduce the heat to low and stir in the heavy cream. Simmer for an additional minute, allowing the sauce to thicken slightly.

    4. Monte au Beurre: This step is key to creating a smooth, emulsified sauce. Remove the pan from the heat and start whisking in the remaining cold butter, one cube at a time, until fully incorporated. The sauce should become thicker and glossy.

    5. Brighten with Lemon: Whisk in the lemon juice, lemon zest, black pepper, and salt. Taste and adjust seasonings as needed. Be careful not to over-salt, as the butter contributes some saltiness already.

    6. Serve Immediately: Beurre blanc is best served right away, as it can separate if held for too long. Pour the sauce over your favorite cooked seafood dish, such as pan-seared scallops, grilled salmon, or baked cod.


    For a richer flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.

  • If the sauce seems too thick, whisk in a teaspoon of hot water at a time until desired consistency is reached.
  • Beurre blanc can be made ahead of time and reheated gently over low heat, whisking constantly, until warmed through.

  • Conclusion

    This lemon beurre blanc recipe is a versatile and easy way to elevate your seafood dishes. With its simple ingredients and quick preparation time, it’s a perfect addition to your culinary repertoire. So ditch the store-bought sauces and try making your own beurre blanc – your taste buds will thank you!

    Frequently Asked Questions (FAQs)

    1. Can I substitute another citrus for the lemon?

    Absolutely! Orange, lime, or even grapefruit zest can be used in place of the lemon for a different flavor profile. Adjust the amount of juice to taste based on the acidity of your chosen citrus.

    2. What if my sauce separates?

    Don’t panic! If your beurre blanc separates, simply remove it from the heat and whisk in a teaspoon of cold water at a time until it comes back together.

    3. Is there a vegan alternative to beurre blanc?

    Yes! A vegan beurre blanc can be made by using vegan butter and a plant-based milk alternative, such as cashew milk or oat milk.

    4. How long will leftover beurre blanc last?

    Leftover beurre blanc can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking constantly, until warmed through.

    5. What other dishes can I use beurre blanc with?

    Beurre blanc isn’t just for seafood! It can also be used with roasted vegetables, chicken, or even pasta for a delightful and unexpected twist.