Lemon Beurre Blanc Sauce

Lemon Beurre Blanc Sauce
The Spruce
Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
450 Calories
48g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 450
% Daily Value*
Total Fat 48g 61%
Saturated Fat 30g 148%
Cholesterol 126mg 42%
Sodium 162mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 3mg 14%
Calcium 27mg 2%
Iron 0mg 2%
Potassium 109mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beurre blanc is a French sauce that is both light and creamy at the same time. The name means "white butter," and this recipe relies on the butter to create the silky texture and yellow color, while the lemon juice, white wine, shallots, and crème fraîche create a slightly tangy flavor. The crème fraîche may not be in the original recipe, but it adds a bit of flavor, ups the creaminess, and helps to stabilize the sauce. This velvety sauce is perfect spooned over poached fish, grilled chicken, or even turkey cutlets.


  • 2 tablespoons freshly squeezed lemon juice

  • 1/4 cup dry white wine

  • 2 medium shallots, finely chopped

  • 1 tablespoon crème fraîche

  • 8 ounces (16 tablespoons) cold unsalted butter, cut into 16 pieces 

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making lemon beurre blanc sauce
     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.

    Boiling ingredients until it reduces and slightly thickens
     The Spruce
  3. Add the crème fraîche and boil for an additional 2 minutes.

    Add crème fraîche
     The Spruce
  4. Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully dissolve before adding the next one.

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

    Strain ingredients
     The Spruce
  6. Season the beurre blanc sauce with salt and pepper and serve immediately.


  • If you need to make the sauce ahead of time, keep it warm over very low heat, whisking every so often to keep the emulsion intact.
  • Make sure to lower the heat before adding and whisking in the butter; if the heat is too high, the butter will melt too quickly, and the sauce will not thicken properly.
  • For added flavor and color, sprinkle capers atop the finished dish.

What's the Difference Between Beurre Blanc and Hollandaise?

Although both are yellow-colored French sauces, beurre blanc and hollandaise are different from each other and used to dress different foods. Whereas the main ingredient in beurre blanc is butter, hollandaise is known for including raw egg yolks, which are whisked along with lemon juice in a double boiler; melted butter is slowly added in until the mixture is thick. Hollandaise is the quintessential sauce for the brunch-favorite eggs Benedict, while beurre blanc makes its presence on the dinner table.

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