Lemon Beurre Blanc Sauce Recipe

Lemon Beurre Blanc Sauce
The Spruce
Ratings (70)
  • Total: 12 mins
  • Prep: 2 mins
  • Cook: 10 mins
  • Yield: 1 cup (4 servings)
Nutritional Guidelines (per serving)
431 Calories
47g Fat
2g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lemon beurre blanc sauce recipe makes a rich, tangy sauce perfect for grilled salmon or chicken. For added flavor and decoration, sprinkle capers atop the finished dish.


  • 2 tablespoons fresh lemon juice
  • 4 tablespoons dry white wine
  • 2 shallots (finely chopped)
  • 1 tablespoon crème fraiche
  • 1 cup cold butter (cut into 16 cubes)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

     The Spruce
  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.

    boil ingredients
     The Spruce
  3. Add the crème fraiche to the glaze and boil it for an additional 2 minutes.

    add crème fraiche
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  4. Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one.

    melt butter in mixture
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  5. When the last of butter has just melted, remove the pan from the heat and strain out the shallots, if desired.

    strain ingredients
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  6. Season the beurre blanc sauce with salt and pepper and serve immediately.