Total Time
15mins
Prep 5 mins
Cook 10 mins

A Beurre Blanc that utilizes an acid summer beer instead of white wine. Great for white fish and shellfish.

Ingredients Nutrition

Directions

  1. Combine beer, lemon, onion, garlic, and pepper in a saucepan over high heat and bring to a boil for 2-3 minutes.
  2. Reduce heat to low and reduce by half.
  3. Remove pan from heat and whisk in butter, a 1/2 tsp at a time, until fully integrated.
  4. Add salt and strain into a ramekin for serving.
Most Helpful

Excellent! I used a local Wit beer. I doubled the recipe to use for 2 for dipping shrimp in. The sauce has a slight, subtle "butterscotch" flavor. Thinking it would really go well with a Dungeness crab! Made for Best of 2011 game.

Outta Here March 12, 2012

I served this with fish, and it was delicious! First time I've ever used beer in a butter sauce for fish....This is great! Made for PAC Spring 2011.

breezermom March 09, 2011