Beurre Blanc (Lemon Butter Sauce)
4 servings5 min prep12 min cookMedium
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The Tale of Beurre Blanc (Lemon Butter Sauce)
Story updated
Beurre blanc, the emulsified butter and white wine sauce, is credited to the Loire Valley in France, often traced to early 20th-century cook Clémence Lefeuvre, though the exact story has likely been embellished over time. It is considered one of the foundational sauces of modern French cuisine.
Ingredients
Scale:· 4 servings
- 2 tbsp minced shallot
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 cup cold butter, cubed
- 1 tbsp lemon juice
- Salt and white pepper, to taste
Instructions
- 1Simmer shallot, vinegar, and wine until reduced to about 2 tablespoons.
- 2Reduce heat to low and whisk in cold butter a few cubes at a time, removing from heat occasionally to prevent breaking.
- 3Once all butter is incorporated and glossy, stir in lemon juice.
- 4Season with salt and white pepper. Serve immediately.
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