Lemon Caper Beurre Blanc is a classic French sauce that is typically served with fish or seafood dishes. The name “beurre blanc” translates to “white butter” in English, and the sauce is known for its creamy, buttery texture and delicate balance of flavors.
Components of Lemon Caper Beurre Blanc
Butter: The primary ingredient, which gives the sauce its rich and smooth texture.
Acid: Usually a combination of white wine and vinegar, which is reduced to concentrate the flavors.
Shallots: Finely chopped shallots are added to the reduction for a subtle onion-like flavor.
Lemon: Fresh lemon juice adds a bright, citrusy note to the sauce.
Capers: Capers bring a briny, salty element that complements the lemon and butter.
Characteristics
Texture: Smooth and velvety, with a luxurious mouthfeel.
Flavor: A harmonious blend of buttery richness, tangy acidity from the lemon and vinegar, and a hint of brininess from the capers.
Color: Pale yellow to ivory, depending on the amount of butter and the clarity of the reduction.
Ingredients:
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tablespoons finely chopped shallots
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon fresh lemon juice
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- Salt and white pepper, to taste
Instructions:
- Reduce the Base: In a small saucepan, combine the white wine, white wine vinegar, and shallots. Bring to a boil and reduce the mixture to about 2 tablespoons. This should take about 5-7 minutes.
- Add Lemon and Capers: Stir in the lemon juice and capers. Reduce the heat to low.
- Incorporate Butter: Add the cold butter pieces a few at a time, whisking constantly to emulsify. The sauce should gradually thicken as you add more butter. If the sauce starts to separate, remove it from the heat and continue whisking until it comes back together.
- Season: Once all the butter is incorporated and the sauce is smooth, season with salt and white pepper to taste. Strain the sauce through a fine-mesh sieve to remove the shallots and any solids, if desired.
Serving Suggestions
Lemon Caper Beurre Blanc is commonly served with grilled or poached fish, such as salmon or halibut, as well as with scallops, shrimp, or other seafood. It can also be used to dress steamed or roasted vegetables like asparagus or green beans for an elegant side dish.
This sauce is best enjoyed fresh and should be made just before serving, as it can separate if reheated or kept warm for too long.
Nutritional Information (per 2 tablespoons)
Calories: 150-200 kcal
Fat: 16-20 g (mostly saturated fat from the butter)
Carbohydrates: 1-2 g
Protein: 0-1 g
Sodium: 50-100 mg (mainly from the capers and added salt)
Cholesterol: 45-60 mg
Sauces and Dips 
Leave a comment