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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.
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
- 1 pinch cayenne pepper
- salt to taste
Directions
Step 1
Gather ingredients.
Step 2
Place wine, lemon juice, cream, and shallots 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.
Step 3
Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
Step 4
Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
Step 5
Remove the saucepan from heat. Season with cayenne pepper and salt.
Chef’s Notes:
If you're making the sauce ahead of time, it must be kept warm. If it cools and you try to reheat it, the emulsification of the sauce will break.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat16g | 81% |
| Cholesterol70mg | 23% |
| Sodium47mg | 2% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 0% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C4mg | 19% |
| Calcium16mg | 1% |
| Iron0mg | 1% |
| Potassium50mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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