Description
This easy lemon beurre blanc recipe features a bright, zesty aroma and silky-smooth texture, instantly transforming everyday ingredients into something spectacular. It combines classic beurre blanc elements with unique smoked paprika and saffron twists for a restaurant-quality flavor.
Ingredients
- 1 small shallot, very finely minced (approx. 30g / 1 ounce)
- 0.25 cup fresh lemon juice
- 0.25 cup vegetable broth (or dry white wine)
- 1 teaspoon smoked paprika (5 g)
- 0.25 teaspoon saffron threads, lightly crushed (0.2 g)
- 1 cup unsalted butter, very cold, cubed (225 g / 2 sticks)
- 0.25 teaspoon fine sea salt (1.5 g)
- Pinch of white pepper
- 2 tablespoons fresh parsley or chives, finely chopped (10 g), for garnish
Instructions
- Reduce Aromatics and Spices: In a small, heavy-bottomed saucepan, combine minced shallot, fresh lemon juice, vegetable broth, smoked paprika, and crushed saffron. Bring to a gentle simmer over medium heat. Reduce by about two-thirds (5-7 minutes) until 1-2 tablespoons of concentrated, fragrant, syrupy liquid remain.
- Emulsify with Cold Butter: Remove the saucepan from heat. Add very cold butter cubes, one or two at a time, whisking vigorously until each cube is completely incorporated and the sauce emulsifies into a creamy, glossy consistency.
- Perfect the Consistency (Troubleshooting): If the sauce cools too much, return briefly to very low heat or use a warm-water bath, whisking constantly. If the sauce looks like it might break, whisk in a tablespoon of cold water or a fresh, very cold butter cube until smooth. Do not allow to boil.
- Season and Serve: Once the lemon beurre blanc is thick, smooth, and vibrant golden-orange, season with fine sea salt and white pepper. Spoon onto a plate, arrange pan-seared fish or chicken on top, and garnish with chopped parsley or chives and an extra pinch of smoked paprika.
Notes
To troubleshoot: if sauce is too thick, whisk in a tiny splash of warm water or more lemon juice. If too thin, gently warm and whisk in a little more cold butter, one small piece at a time. Freshly squeezed lemon juice and high-quality unsalted butter are key for the best flavor and texture. For a dairy-free version, use a high-quality plant-based butter alternative.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 0.25 cup
- Calories: 350 calories
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 100 mg
Keywords: easy, sauce, lemon, beurre blanc, smoked paprika, saffron, weeknight meal, fish, chicken, family-friendly