Lemon Beurre Blanc
Our delicious Lemon Beurre Blanc recipe is perfect for elevating your favorite fish to the next level with only 6 simple ingredients!
Ingredients
- 8 tablespoons butter divided (regular or plant-based)
- 2 tablespoons shallots minced
- 3/4 cup dry white wine
- 1 cup heavy cream OR unsweetened/unflavored Nutpods
- 3 teaspoons lemon juice
- 1 teaspoon lemon zest
- optional: kosher salt and ground black pepper
Instructions
- Sauté: Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon butter to melt. Add the shallots to the hot pan and move around to soften.
- Simmer: Add the white wine and let it simmer and reduce for about 5 minutes. Pour in the cream and let simmer for another 3 minutes.
- Butter: Now add the remaining butter, 1 tablespoon at a time, and whisk to emulsify as they melt.
- Taste: Finally, whisk in the lemon juice & lemon zest and taste to see if any flavors need to be adjusted to your liking. Option to add a little salt and pepper, if you want.
- Serve: Enjoy immediately - we love it over our Pan Seared Halibut!
Notes
- Dairy Free: simply use a plant-based butter and a dairy-free creamer.
- Consistency: option to pour the sauce through a fine mesh strainer to make it extra smooth.
- Storage: keep in an airtight container in the fridge for 2-3 days.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
