Lemon Beurre Blanc Sauce Recipe

Lemon Beurre Blanc Sauce
The Spruce
  • 12 mins
  • Prep: 2 mins,
  • Cook: 10 mins
  • Yield: 1 cup (4 servings)
Ratings (66)

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.

What You'll Need

  • 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

How to Make It

  1. 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.
  2. Add the crème fraiche to the glaze and boil it for an additional 2 minutes.
  3. 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)
    Calories 431
    Total Fat 47 g
    Saturated Fat 29 g
    Unsaturated Fat 13 g
    Cholesterol 124 mg
    Sodium 9 mg
    Carbohydrates 2 g
    Dietary Fiber 0 g
    Protein 1 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)