Lemon Beurre Blanc Sauce

  • 40 mins
  • 9 ingredients
  • Servings 8
  • Prep 10 min
  • Cook 30 min
  • Skill Level


  • butter, unsalted 1 1/2 - 2 butter, cold, cubed
  • heavy cream 2/3 cup
  • thyme 2 branches
  • vinegar, white wine 2/3 cup
  • wine, white 2/3 cup
  • shallots, medium 1/2 cup (1-2ea)
  • salt, to taste
  • lemon, small (both the juice and the zest) 1 ea (large)
  • pepper, black and cracked about 2 TBSP/ to taste

To enjoy the powerful favor of Lemon and Butter with a taste wine.


  1. The video: BFAM Cooking
  2. In a medium heavy bottom sauce pan, crushed or cracked black peppercorns,Thyme, dry white wine, white wine vinegar, shallots lemon and lemon zest.
  3. reduce sauce on high, until most of the wine and vinegar has been reduced to about 3/4.
  4. This sauce at this state should be near syrupy.
  5. Add in heavy cream, cook to a simmer.
  6. slowly add in cold butter, don’t let the pan get to hot.
  7. just melt and whip the butter adding in more butter until all the butter is in.
  8. ***Note:very low flame or off to prevent the butter braking.***
  9. strain sauce and serve, with chopped green onions and/or parsly.
  10. Best served with pork, chicken,Turkey, fish or any seafood.
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