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Beurre Blanc (Lemon Butter Sauce) Recipe








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Beurre Blanc (Lemon Butter Sauce)

A rich sauce made up of white wine, heavy cream, butter, and fresh lemon juice.

Beurre Blanc (Lemon Butter Sauce) recipe

Servings: 6
Total Time: 20 minutes
Recipe by: Rae


Ingredients

1/2 cup white wine
1/4 cup heavy cream
1 stick (8 TBSP) very cold unsalted butter, sliced into pats (about 1/2 TBSP each)
salt
white pepper
1/2 tsp fresh squeezed lemon juice

Directions

1. Add the wine to a small sauce pan over low heat and cook until almost completely reduced.

2. Add heavy cream and reduce until syrupy thick, yellowish in color and has large bubbles.

3. Keeping the heat low, whisk in one pat of butter at a time until all the butter is incorporated (whisking the whole time).

4. Turn off the heat and add the lemon, salt and a teeny dash of white pepper.



Notes/Tips

Goes great with seafood, fish chicken and as abase for numerous sauces such as piccata.





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