Lemon Beurre Blanc

Name: Lemon Beurre Blanc
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: ¾ cup (180 ml)
Ingredients: ¼ cup (60 ml) dry white wine; 2 tbsp (30 ml) white wine vinegar; 1 shallot, finely chopped; ¾ cup (170 g) cold unsalted butter, diced; 1 lemon, zest finely grated

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Preparation 5 min
Cooking 15 min
Makes ¾ cup (180 ml)

For a gourmet touch to a fish dish, make a lemon beurre blanc. This versatile, creamy sauce enhances crusted fish like salmon Wellington or seafood like lobster.

Vegetarian
Nut-free
Lactose-free
Gluten-free
Egg-free

Ingredients

- ¼ cup (60 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 1 shallot, finely chopped
- ¾ cup (170 g) cold unsalted butter, diced
- 1 lemon, zest finely grated

Preparation

- In a small pot, bring the wine, vinegar and shallot to a boil. Let reduce until almost dry. Season with salt and pepper.
- Over low heat, gradually add the butter to the pot, one or two pieces at a time, while whisking constantly. Add the lemon zest and mix well. Delicious served with fish or salmon Wellington.

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Lemon Beurre Blanc

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