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Lemon Tarragon Beurre Blanc

Lemon Tarragon Beurre Blanc recipe image
This elegant Lemon Tarragon Beurre Blanc is a staple of French cuisine, offering a luxurious, silky texture that elevates any main course. The base is built from a reduction of white wine vinegar or lemon tarragon vinegar and finely minced shallots, which provides a sharp, aromatic foundation. Cold butter is then whisked in slowly to create a rich, stable emulsion. The result is a sauce that balances creamy richness with bright, zesty acidity and subtle herbal undertones from the tarragon. It pairs beautifully with poached salmon, roasted chicken, or steamed vegetables. Best served immediately while warm, this sauce adds a professional touch to weeknight dinners and special occasion meals alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 182.8
Dietary: Gluten-free, Vegetarian
Description
This elegant Lemon Tarragon Beurre Blanc is a staple of French cuisine, offering a luxurious, silky texture that elevates any main course. The base is built from a reduction of white wine vinegar or lemon tarragon vinegar and finely minced shallots, which provides a sharp, aromatic foundation. Cold butter is then whisked in slowly to create a rich, stable emulsion. The result is a sauce that balances creamy richness with bright, zesty acidity and subtle herbal undertones from the tarragon. It pairs beautifully with poached salmon, roasted chicken, or steamed vegetables. Best served immediately while warm, this sauce adds a professional touch to weeknight dinners and special occasion meals alike.
Ingredients
  • 1 Shallot, minced
  • 1/3 cup Lemon tarragon vinegar
  • 1 Stick Cold butter, cut into pieces
Directions
  1. 1
    In a small saucepan, combine the minced shallot and lemon tarragon vinegar.
  2. 2
    Bring to a boil over medium heat and reduce until the liquid is thickened to about 1 tablespoon.
  3. 3
    Reduce the heat to low.
  4. 4
    Add the cold butter pieces one at a time, whisking constantly until each piece is fully incorporated before adding the next.
  5. 5
    Continue whisking until the sauce is smooth, creamy, and emulsified.
  6. 6
    Season with salt and freshly ground black pepper to taste.
  7. 7
    Remove from heat and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 182.8kcal
% Daily Value *
Total Fat 20.2g32%
Saturated Fat 12.8g64%
Cholesterol 53.8mg18%
Sodium 161.3mg7%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not let the sauce boil after adding the butter, or the emulsion will break and separate.

If the sauce becomes too thick, whisk in a teaspoon of warm water or vinegar to loosen it.

To keep warm without breaking, place the saucepan in a bowl of hot water, but do not cover tightly as condensation can break the sauce.

This sauce is best served immediately. If it cools and solidifies, you may be able to re-emulsify it by whisking in a small amount of warm liquid over gentle heat.

Keywords: beurre blanc, lemon tarragon, french sauce, emulsion, shallot reduction, butter sauce, salmon sauce, chicken accompaniment, classic cuisine, herb butter, vinegar reduction, gourmet cooking
Read it online: https://www.chefs-mate.com/recipe/lemon-tarragon-beurre-blanc/