HOW TO MAKE LEMON BEURRE BLANC RECIPES

CHEF JOHN'S BEURRE BLANC | ALLRECIPES

Chef John's Beurre Blanc | Allrecipes image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, CarbohydrateContent 2 g, CholesterolContent 70.4 mg, FatContent 25.5 g, FiberContent 0.1 g, ProteinContent 0.5 g, SaturatedFatContent 16.1 g, SodiumContent 46.5 mg, SugarContent 0.6 g

BASIC BEURRE BLANC RECIPE | ALLRECIPES

Basic Beurre Blanc Recipe | Allrecipes image

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Provided by Jay

Categories Side Dish Sauces and Condiments Sauces

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 3/4 cups

Number Of Ingredients 7

Ingredients

1?½ tablespoons chopped shallot
1 bay leaf
6 black peppercorns
¼ cup white wine vinegar
2 tablespoons dry white wine
¼ cup heavy cream
1?½ cups cold butter, cut into 1/2 inch pieces

Steps:

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Nutrition Facts : Calories 225 calories, CarbohydrateContent 0.8 g, CholesterolContent 67.8 mg, FatContent 24.9 g, FiberContent 0.1 g, ProteinContent 0.4 g, SaturatedFatContent 15.7 g, SodiumContent 166.4 mg, SugarContent 0.1 g

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