Lemon Beurre Blanc
From squirreldrool 17 years ago
- 20 minutes to make
- Serves 1
This is a good sauce for anything compatible with lemon.
Ingredients
- 1 c white wine shopping list
- 1 T white wine vinegar shopping list
- 1 T shallots shopping list
- 4 T heavy whipping cream shopping list
- ¼ lb butter – unsalted, chilled, cut into cubes shopping list
- 2 T lemon pulp – chopped shopping list
- 1 t lemon zest - minced shopping list
- 1/8 t kosher salt shopping list
- 1/8 t white pepper shopping list
How to make it
- In a sauce pan 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 and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency.
- Season with salt and pepper.
- Note: 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.
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