Citrus beurre blanc

Citrus Beurre Blanc recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Citrus beurre blanc is a delightful sauce that adds a burst of tangy and creamy flavor to any dish. Made with a combination of citrus juices, butter, and white wine, this sauce is perfect for seafood or poultry dishes. The bright and zesty notes of the citrus complement the richness of the butter, creating a harmonious balance of flavors. With just a few simple ingredients and minimal preparation, you can elevate your meals to a whole new level of deliciousness.

Keywords: citrus, beurre blanc, tangy, creamy, seafood.

Citrus beurre blanc details

Citrus beurre blanc, recipe Rating: 4.3
Number of votes:94

Ingredients:

1 cup dry white wine

Juice of 1/2 lemon (3 tablespoons)

1 shallot, minced (3 tablespoons)

1/4 cup heavy cream

1 cup chilled unsalted butter, cut into 16 chunks

Salt to taste

Combine the wine, lemon juice and shallot in a small saucepan. Simmer until the mixture is reduced to 1 tablespoon. Add the heavy cream and simmer until reduced by half. Remove from heat and add 1 piece of butter at a time while whisking constantly. You may need to return the saucepan to heat in order to incorporate all the butter. Be careful not to get sauce too hot or it will break. Strain sauce through a fine mesh sieve. Season with salt. Makes 1-1/2 cups.

Serve over fish Salmon Fillet

Note: This sauce can be made ahead and kept warm in a thermal container.