This version of Beurre Blanc, the classic French white sauce, is more traditional in its use of shallots but forgoes vinegar for the aromatic and balanced tartness of Meyer lemon juice. We use Meyer lemon zest to finish the sauce at the end as well. If you cannot find Meyer lemons, then by all means substitute regular lemon juice as long as it is fresh and not from a bottle. Tarragon is an herb that works particularly well with lemon and white wine, and we find that this simple sauce really elevates mild fish like sole, flounder or fluke.
MAKES: 1½ cups (360 ml)
PREP TIME: 10 minutes
COOK TIME: 20 minutes
INGREDIENTS:
- 1 shallot, finely minced
- 1 tbsp (4 g) finely minced tarragon
- ¼ cup (60 ml) freshly squeezed Meyer lemon juice
- ¼ cup (60 ml) very dry white wine
- 24 tbsp (360 g) cold butter, cut into tablespoon-size (15-g) Chunks
- ¼ tsp Salt or more to taste
- ¼ tsp white pepper
- 1 tsp (5 ml) Meyer lemon zest
INSTRUCTIONS:
- Combine the shallot, tarragon, Meyer lemon juice and white wine in a medium saucepan over medium heat.
- Boil this mixture until almost all of the liquid is reduced, about 10 minutes. You should have about 1½ tablespoons (22 ml) of liquid left.
- Reduce heat to its lowest setting and add 1 tablespoon (15 g) of butter and whisk until it melts. Continue with the remaining pieces of butter, whisking each piece until it melts before adding the next piece. This will take you about 15 minutes.
- Once all the butter is incorporated, add the salt, pepper and lemon zest and whisk again to combine. Serve over mild fish or pan seared scallops.
