Lemon Caper Beurre Blanc Seafood Sauce
- by Omaha Steaks
- Last updated Mar 23, 2023
Beurre Blanc is a traditional and popular seafood sauce that brings tons of flavors to the table when paired with any type of cooked fish. It’s rich and velvety, yet slightly sweet and tangy. This sauce is a favorite for many trained chefs around the world, but that’s nothing to be intimated by, this sauce can be made at home with ease.
What is Beurre Blanc?
Beurre Blanc is a hot emulsified butter sauce, usually made by reducing wine or vinegar with shallots and then blending in lots of butter after it’s been removed from heat. This creamy, thick, and light-textured sauce goes over an array of different fish and will elevate nearly any fish fillet.
Tips for Making Beurre Blanc Sauce
The trick with this sauce is to not let it get too hot or too cold. It’s important for the sauce to maintain a temperature between 100° and 130° while on the stovetop. When adding the butter to the sauce, if it starts to separate on the edges and get thin, try adding the butter faster and lift the pot up off the burner. If the opposite happens, and the sauce starts to get thick, add the butter slower. Stir the sauce every 15 minutes while letting it simmer.
Lemon Caper Beurre Blanc Seafood Sauce
Ingredients
- 2 Tbsp. minced shallots
- 1/2 bottle Chenin Blanc or Sauvignon Blanc Wine
- 1 medium lemon juiced
- 1 Tbsp. capers drained
- 1 cup heavy cream
- 8 oz. unsalted butter
- 1/2 tsp. kosher salt
Instructions
- Place the shallots and wine in a stainless steel saucepan on the stove. On high heat, reduce wine for about 12 minutes or until almost completely reduced.
- Add lemon juice and capers to pan and reduce for about 1 minute.
- Add cream and bring to a boil; reducing by half for about 2-3 minutes on medium heat. Reduce cream until desired thickness is achieved. This step can be done up to an hour before serving the sauce. Once the desired thickness is reached, set heat on low.
- Cut butter into half-ounce cubes. Add cubes one at a time while constantly stirring with a whip. Wait until each cube is almost incorporated into the sauce before adding another. Once all the butter has been added, remove pan from heat, season with salt and serve.
- Ladle sauce over grilled fish fillets such as Swordfish Steaks or Faroe Island Salmon Fillets
Tips:
- If the sauce starts to separate on the edges while adding the butter and gets thin then add butter faster and lift pot up off of burner. If sauce starts to get very thick then add butter slower.
- To hold the sauce, the trick is to not let it get too cold or too hot. Maintain a temperature no cooler than 100° and no hotter than 130°. If the oven is on and burners off, leaving saucepan on the stovetop will usually keep it warm enough. Stir the sauce every 15 minutes or so if holding the sauce.
Nutrition
How to Serve Beurre Blanc Sauce
This decadent sauce can be served over a variety of different seafood entrées. At Omaha Steaks, we offer delicious flash-frozen fresh Swordfish, scallops, or salmon fillets options. Each one of these seafood options would complement the beurre blanc sauce perfectly. There are many ways to cook your favorite seafood entrée. You can bake, sauté or grill your swordfish, sear your scallops or grill your salmon. Enjoy your beurre blanc over your favorite fish entrée, with any one of our specialty side dishes and a decadent dessert, and you will be set for a gourmet seafood dinner at home.
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Editor’s Note: This post was updated in December, 2021 for freshness and comprehensiveness.
Seafood
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