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LEMON BEURRE BLANC
A rich butter-based sauce typically served over fish, roast chicken or veggies.

LEMON BEURRE BLANC

Makes: 1 1/4 cups

Ingredients

¼ cup white wine vinegar
¼ cup white wine
¼ cup fresh lemon juice
1 large very finely diced shallot
1 cup butter, cubed and chilled
NOMU Sea Salt and Black Pepper

Directions

In a heavy saucepan, boil the first 4 ingredients until your mixture is reduced to 2-3 tablespoons. Allow the mixture to cool slightly before placing it over low heat and quickly whisking in the butter, a few blocks at a time, only adding more once the previous piece has been fully incorporated. The sauce should have the consistency of a light hollandaise.

Remove from the heat, strain if desired and season to taste with salt and pepper. Serve with seafood or succulent roast chicken.

 

Tips: By whisking the butter in vigorously you’ll incorporate lots of air into the sauce, making it lighter and thicker.

To change the flavour, try adding different herbs such as dill, tarragon or lemon grass.

Ingredients

¼ cup white wine vinegar
¼ cup white wine
¼ cup fresh lemon juice
1 large very finely diced shallot
1 cup butter, cubed and chilled
NOMU Sea Salt and Black Pepper

Directions

In a heavy saucepan, boil the first 4 ingredients until your mixture is reduced to 2-3 tablespoons. Allow the mixture to cool slightly before placing it over low heat and quickly whisking in the butter, a few blocks at a time, only adding more once the previous piece has been fully incorporated. The sauce should have the consistency of a light hollandaise.

Remove from the heat, strain if desired and season to taste with salt and pepper. Serve with seafood or succulent roast chicken.

 

Tips: By whisking the butter in vigorously you’ll incorporate lots of air into the sauce, making it lighter and thicker.

To change the flavour, try adding different herbs such as dill, tarragon or lemon grass.

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