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Lemon Beurre Blanc Sauce

I created this sauce after a meal out for my birthday at a local restaurant where I had pan seared sea bass with the BEST SAUCE EVER. I came home and immediately began researching what could've been in the sauce. A few tweaks and my own take on this dish was born.

The base of this sauce is butter which means it's very rich. Because of this you don't need much sauce at all to get a ton of flavor. So while it's butter-full lol you're not eating it by the spoonful, it's too decadent for that.

A lot of recipes use sticks of butter. I dramatically cut it down and upped some of the other flavors I included. I also think pureeing it is crucial for a smooth sauce.

Lemon Beurre Blanc Sauce

4 Servings | Cook time: 5-7 minutes

Notes: The lemony butter sauce of your dreams.


  • 2 tbsp dry white wine

  • 1 tbsp half and half

  • 4 tbsp butter

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • 2 tbsp or 25g shallots

  • 1 tbsp lemon juice


  1. Melt butter over medium heat. Add diced shallots and sauté for 2-3 minutes until softened.

  2. Drain butter and shallots into a blender or food processor. Pulse until smooth.

  3. In the empty pan, pan sear whichever fish (or other protein) you plan to serve with this. I recommend a thick white fish like rockfish or sea bass that is going to hold up to pan searing. For a more delicate fish or protein I recommend baking.

  4. Once the protein is cooked, remove and set aside.

  5. Deglaze the pan with white wine. Reduce the wine by half.

  6. Whisk pureed butter and shallots, salt, pepper, lemon juice and half and half together in the pan. Bring to a simmer, continuously whisking for 2-3 minutes until smooth.

  7. Serve immediately with pan seared fish and roasted vegetables.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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