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.
Instructions
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1
In a small pot, bring the wine, vinegar and shallot to a boil. Let reduce until almost dry. Season with salt and pepper.
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2
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.
