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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||47 g|
|Saturated Fat||29 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||0 g|