Beurre Blanc Sauce
This Beurre Blanc Sauce is a rich, silky butter sauce with a touch of lemon that turns any dish into an elegant dining experience.
Servings 4
Ingredients
- ½ cup unsalted butter, cold
- ½ cup white wine, I use Pinot Grigio
- ¼ cup shallots, minced
- 3 tablespoons heavy cream
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- Pinch of salt
Instructions
- Add 1 tablespoon of the butter in a saucepan over medium heat, and once melted, add in the shallots.
- Sauté for about 30 seconds, then add in the white wine, lemon zest and lemon juice. Simmer over medium until the liquid has reduced by ¾.
- Whisk in the heavy cream and continue simmering for about 1-2 minutes, then reduce the heat to medium-low.
- Add in the butter, 1 tablespoon at a time, whisking constantly. Add in the salt.
- Once all the butter has been added and emulsified, turn off the heat and strain using a fine mesh sieve, making sure to press all the juices out of the shallots.
- The sauce is ready to serve over your favorite veggie, fish, steak or chicken.
Recipe Notes
Makes just over ½ cup, serving size 2 tablespoons
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Beurre Blanc Sauce
Amount per Serving
Calories
269
% Daily Value*
Fat
27
g
42
%
Saturated Fat
17
g
106
%
Carbohydrates
2
g
1
%
Sugar
1
g
1
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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