Lemon Beurre Blanc
For a gourmet touch to a fish dish, make a lemon beurre blanc. This versatile, creamy sauce enhances crusted fish like salmon Wellington or seafood like lobster.
Ingredients
- ¼ cup (60 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 1 shallot, finely chopped
- ¾ cup (170 g) cold unsalted butter, diced
- 1 lemon, zest finely grated
Instructions
- In a small pot, bring the wine, vinegar and shallot to a boil. Let reduce until almost dry. Season with salt and pepper.
- Over low heat, gradually add the butter to the pot, one or two pieces at a time, while whisking constantly. Add the lemon zest and mix well. Delicious served with fish or salmon Wellington.
For a gourmet touch to a fish dish, make a lemon beurre blanc. This versatile, creamy sauce enhances crusted fish like salmon Wellington or seafood like lobster.