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Collection: Dips/Sauces/Marinade
Recipe By: Combination
Lemon Beurre Blanc Sauce
Ingredients
- 1 cup white wine
- 1 tablespoon white wine vinegar
- 1 tablespoon shallots
- 4 tablespoons heavy whipping cream
- 1/4 lb. butter cut in cubes, chilled
- 2 tablespoons lemon pulp-chopped
- 1 tablespoons lemon zest-minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
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Directions
- In a saucepan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low, add butter cubes 2 at a time while stirring, until the butter is added, and the sauce is a creamy consistency. Season with pepper and salt.
- If the butter is not chilled it will not incorporate into the sauce. Also, if the wine mixture is not reduced far enough the sauce will be runny.
- A good sauce for the scallops or fish.
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