Ingredients
2 tbsp lemon juice, freshly squeezed
¼ cup dry white wine
2 shallots, medium, finely chopped
1 tbsp crème fraîche
8 oz unsalted butter, (16 tablespoons), cut into 16 pieces, cold
Kosher salt, to taste
freshly ground black pepper, to taste
Preparation
Gather the ingredients.
In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.
Add the crème fraîche and boil for an additional 2 minutes.
Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next one.
When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.
Season the beurre blanc sauce with salt and pepper and serve immediately.
