Beurre blanc (white butter) is great when served over fish fillets that are lightly seasoned. Because lemon juice is used in this recipe, it should only be made in a well-seasoned or an enameled pan.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 small shallot, peeled and minced
- 2 Tbsp. white wine
- 4 Tbsp. butter, cut into 4 pieces
- 3 Tbsp. lemon juice
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- Place a skillet over medium heat. Once it is heated, add the shallot and wine. Stir continually until the liquid has reduced by half and is starting to get a syrup-like consistency.
- Reduce the heat to low and add 1 tablespoon of butter. Whisk the sauce continually until the butter is almost melted. Add the next pat while there are bits of butter in the skillet. Repeat until all of the butter is melted and the sauce can easily coat the back of a spoon.
- Whisk in the lemon juice, salt, and pepper. Serve immediately.