|Nutritional Guidelines (per serving)|
|Servings: 1 cup (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 29g||145%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lemon beurre blanc sauce recipe makes a rich, tangy sauce perfect for grilled salmon, chicken or turkey cutlets.
Gather the ingredients.
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.
Add the crème fraiche to the glaze and boil it for an additional 2 minutes.
Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one.
When the last of butter has just melted, remove the pan from the heat and strain out the shallots if desired.
Season the beurre blanc sauce with salt and pepper and serve immediately.
- For added flavor and decoration, sprinkle capers atop the finished dish.