Description
A silky classic French butter sauce made with lemon, white wine, shallots, and butter. Perfect for seafood, fish, and vegetables.
Ingredients
9 Tbsp unsalted butter, divided, cold and cubed
1 medium shallot, finely chopped
1/2 cup dry white wine
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
2 Tbsp heavy cream
Kosher salt to taste
Instructions
1. Heat 1 tablespoon butter in a nonreactive saucepan over medium heat. Add chopped shallot and cook until translucent, about 2–3 minutes.
2. Add white wine, white wine vinegar, and lemon juice. Bring to a gentle simmer.
3. Reduce heat to medium and cook until the mixture slightly thickens, about 4 minutes.
4. Stir in the heavy cream and reduce heat to low.
5. Add 2–3 tablespoons of cold cubed butter while whisking until emulsified.
6. Continue adding remaining butter gradually while whisking constantly.
7. Taste the sauce and season with kosher salt as needed.
8. Serve immediately over fish, seafood, or vegetables.
Notes
Use cold butter for the best emulsion.
Keep heat low while adding butter to prevent the sauce from breaking.
Serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tbsp
- Calories: 210
- Sugar: 1g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg