Description
Whip up a perfect creamy, tangy lemon beurre blanc in just 20 minutes! Perfect for fish, chicken, or veggies. Get the full recipe at Tales Of A Kitchen.
Ingredients
Scale
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons shallots, finely chopped
- 1 tablespoon lemon juice (freshly squeezed is best!)
- 1/2 cup unsalted butter, chilled and cut into cubes
- Salt and white pepper to taste
- Zest of 1 lemon (optional, for extra lemony flavor)
Instructions
- Prepare the Base: In a saucepan, combine the white wine vinegar, white wine, and shallots. Bring this mixture to a simmer over medium heat, allowing it to reduce by half. This will create a nice, concentrated flavor.
- Add the Citrus: Stir in the fresh lemon juice and continue simmering for another minute.
- Whisk in the Butter: Lower the heat and start adding the cold butter, one cube at a time, whisking continuously. This is where the magic happens! The butter will emulsify with the liquid, creating that creamy, dreamy sauce. Don’t rush – let each cube melt before adding the next.
- Season & Serve: Once all the butter has been incorporated, season with salt, white pepper, and lemon zest if you’re feeling extra zesty! Serve immediately over your favorite fish, veggies, or whatever you’re craving that day
Notes
- Pro Tip: Make sure your butter is cold. This helps to create the proper emulsification and keeps the sauce creamy and smooth.
- Experiment: Want to switch it up? Add herbs like tarragon or dill to complement the lemony flavor.
Nutrition
- Calories: 150 kcal
- Sugar: 0g
- Sodium: 15mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g (includes both monounsaturated and polyunsaturated fats)
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg