Lemon Beurre Blanc Sauce Recipe
A light yet creamy lemon-infused butter sauce, enhanced with shallots and white wine, is ideal for fish.
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Instructions
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In a medium saucepan, bring lemon juice, white wine, and shallots to a boil over medium-high heat.
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Boil for 3 to 5 minutes until reduced and slightly thickened.
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Add crème fraîche and boil for 2 more minutes.
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Reduce heat to medium-low. Gradually whisk in butter, one piece at a time, allowing each to melt before adding the next.
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Once all butter is melted, remove from heat and strain out shallots if desired.
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Season with salt and pepper, then serve immediately.
Nutritional Info (per serving)
Calories:
225 kcal
Carbohydrate:
2 g
Cholesterol:
63 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
15 g
Sodium:
48 mg
Sugar:
1 g
Fat:
24 g
Unsaturated Fat:
0 g