Prep 10 mins
Cook 10 mins
This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.
- 118.29 ml white wine
- 1 shallot, minced
- 236.59 ml butter, cut into pieces
- 59.14 ml whipping cream
- 1 lemon, juice of
- In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
- Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
I am a very very average cook yet this sauce was so perfect. I feel very proud to have made something so delicious and perfect consistency. I poured the sauce over ocean trout with spinach leaves wrapped and baked in FILO pastry. Yummy! Thank you Maria. After two disastrous Buerre Blanc attempts I found your recipe easy!
I don't think I let the wine reduce enough because the sauce was very thin. I would have preferred it to be a little thicker. Also, I added tarragon. I served this sauce with Salmon, fresh spinach & potatoes. YUMMY!!
Great sauce, just what I had hoped for. Previously I have just melted butter and added lemon juice and pepper. I was never very happy with this solution but shied away from the very complicated lemon butter sauces which I find I don't have time for just before serving fish, as I am busy frying the fish... This can be made before the fish goes into the pan and keeps well on the turned off hotplate, to be heated just before serving. My guests were spooning it and pouring more and more. It really is delicious.