Name: Lemon Beurre Blanc
Total time: 15 min
Yield: 10
Ingredients: 3 lemons, for zest/juice; 2 medium shallots, minced (2 oz); 1 cup dry white wine; 6 tablespoons cider vinegar; 1 1/2 lb butter, chilled and cut into pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon ground white pepper

Recipes

Lemon Beurre Blanc

10 servings

15 minutes total

Shopping list

Ingredients

3 lemons, for zest/juice
2 medium shallots, minced (2 oz)
1 cup dry white wine
6 tablespoons cider vinegar
1 ½ lb butter, chilled and cut into pieces
½ teaspoon kosher salt
¼ teaspoon ground white pepper

Steps

Zest 1 ½ lemons (3 teaspoons); squeeze all for juice (6 tablespoons). Combine in small saucepot: shallots, wine, lemon juice, and vinegar until blended. Bring to boil on high, then reduce heat to medium and boil until liquid has nearly evaporated.
Reduce heat to low and whisk in butter, a few pieces at a time, until incorporated. Remove pot from heat and season with salt and pepper. Set aside to cool. Add lemon zest before serving.

Amount per ⅒ recipe serving: Calories 520, Total Fat 55g, Sat Fat 34g, Trans Fat 2g, Chol 145mg, Sodium 65mg, Total Carb 2g, Fiber 0g, Sugars 1g, Protein 1g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%