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Classic French Lemon Beurre Blanc Sauce

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4.4 from 27 reviews

Classic French Lemon Beurre Blanc is a smooth, delicate butter sauce with a bright citrus flavor, perfect for topping seafood or chicken. Made by reducing white wine, white wine vinegar, and fresh lemon juice with minced shallot, then emulsifying with cold butter and heavy cream for a light, airy texture. This chef-tested, restaurant-worthy sauce is gluten-free and elevates any dish with its elegant taste.

Ingredients

Scale

Ingredients

  • 9 Tbsp unsalted butter, divided, cold, cubed
  • 1 medium shallot, finely chopped
  • ½ cup dry white wine
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh lemon juice (about ½ large lemon)
  • 2 Tbsp heavy cream
  • Kosher salt to taste

Instructions

  1. Sweat the shallot: Heat 1 Tbsp butter in a nonreactive saucepan over medium heat. Add the finely minced shallot and cook until translucent, about 2-3 minutes, to release its delicate flavors without browning.
  2. Add liquids and reduce: Pour in ½ cup dry white wine, 2 Tbsp white wine vinegar, and 2 Tbsp fresh lemon juice. Increase heat to medium-high and bring the mixture to a simmer. Then reduce heat to medium and let the sauce thicken and reduce for about 4 minutes to concentrate the flavors.
  3. Add heavy cream: Stir in 2 Tbsp heavy cream to stabilize the sauce, then lower the heat to low to prepare for emulsification with butter.
  4. Emulsify with butter: Gradually add 2-3 Tbsp of cold, cubed butter at a time, swirling the pan or whisking continuously until each addition is fully incorporated and the sauce is smooth and velvety. Repeat until all butter is emulsified.
  5. Season and serve: Taste the sauce and add kosher salt as needed for seasoning. Serve the beurre blanc immediately atop seafood, chicken, or vegetables for a rich, citrus-enhanced flavor.

Notes

  • Leftovers: When stabilized with heavy cream, the beurre blanc will last up to 3 days stored in the refrigerator.
  • Freezing: Although it can be frozen for up to 1 month, thawed sauce may lose its smooth, emulsified texture.
  • Use fresh lemon juice for the best bright citrus flavor.
  • Use a nonreactive saucepan (such as stainless steel) to prevent discoloration and off-flavors.

Find it online: https://yumfoodusa.com/classic-french-lemon-beurre-blanc-sauce/