Description

Beurre blanc is a French sauce that is both light and creamy at the same time. The name means "white butter," and this recipe relies on the butter to create the silky texture and yellow color, while the lemon juice, white wine, shallots, and crème fraîche create a slightly tangy flavor. The crème fraîche may not be in the original recipe, but it adds a bit of flavor, ups the creaminess, and helps to stabilize the sauce. This velvety sauce is perfect spooned over poached fish, grilled chicken, or even turkey cutlets.

Directions

1. Gather the ingredients.
2. In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.
3. Add the crème fraîche and boil for an additional 2 minutes.
4. Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next one.
5. When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.
6. Season the beurre blanc sauce with salt and pepper and serve immediately.