Lemon Purée Beurre Blanc
Use Purée Lemon, PONTHIER (1kg) to make this recipe. Lemon purée gives beurre blanc consistent citrus acidity and a smooth finish. Reduce it with shallot and wine, then whisk in cold butter over very low heat so the sauce emulsifies instead of turning oily.
At a glance
- Yield: 4
- Preparation: 10 minutes
- Cooking: 15 minutes
- Chilling or freezing: None
Ingredients
- 60g lemon purée, thawed
- 1 small shallot, very finely diced
- 100ml dry white wine
- 1 tbsp white wine vinegar
- 180g cold unsalted butter, cubed
- 1 tbsp double cream, optional
- Fine sea salt
- Chopped chives, optional
Method
- Put shallot, wine, vinegar and 40g lemon purée in a small saucepan. Simmer until about two tablespoons of liquid remain.
- Lower the heat. Add cream if using, then whisk in cold butter one cube at a time, allowing each to emulsify.
- Remove from the heat before all the butter has melted and whisk in the final cubes.
- Taste, add remaining lemon purée only if needed and season. Strain for a smooth sauce or leave the shallot in.
Why this recipe works
A concentrated acidic reduction provides the water phase that holds the butter emulsion. Keeping the temperature below a boil after adding butter prevents separation.
Practical tips and variations
- Use genuinely cold butter.
- If the sauce becomes too thick, whisk in one teaspoon of warm water.
- Serve immediately with poached or pan-fried fish.
Serving and storage
Beurre blanc is best served immediately. It can be held warm briefly, but refrigeration and reheating often split the emulsion.
Frequently asked questions
Why did my beurre blanc split?
It became too hot or the butter was added too quickly. Whisk a teaspoon of cold water in a clean pan, then gradually add the split sauce.
Can I make it without wine?
Use light fish stock plus a little more vinegar, reducing it in the same way.
Can I use salted butter?
Yes, but season only after the sauce is complete.
447706084493
