Beurre Noisette Lemon Butter Sauce Recipes

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Steps:

• First, find a small saucepan with a sturdy bottom and melt the butter over medium to low heat.
• As the butter cooks, gently swirl the pan to keep it moving without scorching. Keep your eye on the heat-beurre noisette can burn in seconds, if you're not careful.
• Over the next 4 to 5 minutes, (keep swirling!) the butter should turn a deep, golden brown and take on a nutty aroma.
• As soon as that happens, stir in the minced shallots and let them cook in the butter for 30 seconds or so.
• Next, remove from the heat and immediately stir in the thyme, parsley, lemon juice, and salt and pepper.
• Give the butter sauce a final stir, and it's ready to go.