Lemon Butter Sauce

A shallot, wine, and lemon reduction gives this beurre blanc-style sauce a bright base, while gradual whisking brings cold butter into a smooth emulsion.

25 min

4 servings

Glossy pale-gold lemon butter sauce with fine shallot pieces sits in a small ceramic sauce boat.

Ingredients

1 small shallot, finely minced

1/2 cup dry white wine

1 tbsp fresh lemon juice, plus up to 1 tsp to finish

8 oz unsalted butter, cold and cut into small cubes

1/2 tsp kosher salt

1/8 tsp white pepper

1 tbsp cold water, for rescuing the emulsion

Equipment

Small saucepan · Balloon whisk · Chef's knife · Cutting board · Measuring spoons

Control the heat

If the reduction bubbles as butter goes in, lift the pan off the burner and keep whisking until the sauce settles.

Serve promptly

The sauce is at its glossiest just after emulsifying; keep it warm and avoid simmering while it waits.

Reduce the base

01. Mince the shallot finely and cut cold butter into even cubes so it melts at a controlled pace.

02. Simmer shallot, wine, and lemon juice until about 2 tablespoons remain and the raw wine aroma has mellowed.

Build the emulsion

03. Turn the heat low and whisk in a few butter cubes at a time; lift the pan off the burner if bubbling starts.

04. Add the remaining butter gradually while whisking, keeping the sauce warm but below a simmer.

05. Take the pan off heat when glossy; a smooth ribbon that lightly coats a spoon signals the right consistency.

Season and serve

06. Whisk in salt and white pepper, then add reserved lemon a little at a time if the butter needs more lift.

07. For a broken emulsion, whisk cold water into the pan off heat a teaspoon at a time until creamy again.

08. Serve promptly while warm, with fish or vegetables if desired.