Lemon Beurre Blanc Sauce

Lemon Beurre Blanc Sauce
The Spruce
  • Total: 12 mins
  • Prep: 2 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
431 Calories
47g Fat
2g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 431
% Daily Value*
Total Fat 47g 60%
Saturated Fat 29g 145%
Cholesterol 124mg 41%
Sodium 9mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 22mg 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.)

This lemon beurre blanc sauce recipe makes a rich, tangy sauce perfect for grilled salmon, chicken or turkey cutlets.


  • 2 tablespoons fresh lemon juice
  • 4 tablespoons dry white wine
  • 2 shallots (finely chopped)
  • 1 tablespoon crème fraîche
  • 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.

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  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
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  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.


  • For added flavor and decoration, sprinkle capers atop the finished dish.

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