Yield: Yields about 3/4 cup

Servings: 6

Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It’s delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

Ingredients

1 cup dry white wine (like Chardonnay)
1 large shallot, finely diced (about 1/3 cup)
4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
3 Tbs. chopped fresh dill
2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice, more to taste
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper

Calories (kcal) : 170
Fat Calories (kcal): 140
Fat (g): 15
Saturated Fat (g): 10
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 4
Cholesterol (mg): 40
Sodium (mg): 100
Carbohydrates (g): 2
Fiber (g): 0
Protein (g): 0

Preparation

Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.

Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.

Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Dry White Wine
IN THIS RECIPE
Shallots
IN THIS RECIPE
Dill
FEATURED
Squash Blossoms

Reviews

Rate or Review

Reviews (3 reviews)

HadleyFitz | 08/10/2015
I just made this and it was fantastic! I had to sub with dried dill and skipped the zest because I didn't have a zester but it still came out great. It tasted like something you'd get at a fancy restaurant but it was very easy to make.
MommyDot | 07/29/2014
Just used this tonight to make some rather plain tilapia dance a delightful tango! Excellent sauce for sure. Thanks again, Tony! Your recipes always amaze!
user-812785 | 03/27/2011
I tried the salt crusting cooking method in the April/May issue on a red snapper. Since I didn't use one of the recommended fish in the article, I won't review the salt crusting recipe. (If you don't follow the directions, don't pan the recipe!) I thought that the fish was overly salty. I want to try it again with one of the fish they advised using. But, this sauce saved the dish. I didn't have any shallots on-hand, but the white part of some green onions worked nicely. The green part went into the cavity of the fish. This one will make regular appearances when I serve baked/broiled fish. I'd like to try it on crab cakes, and possibly steamed broccoli or asparagus, too.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Lemon-Dill Beurre Blanc
Yield: Yields about 3/4 cup
Cuisine: French
Ingredients: 1 cup dry white wine (like Chardonnay); 1 large shallot, finely diced (about 1/3 cup); 4 oz. (1/2 cup) cold unsalted butter, cut into small cubes; 3 Tbs. chopped fresh dill; 2 tsp. finely grated lemon zest; 2 tsp. fresh lemon juice, more to taste; Pinch of crushed red pepper flakes; Kosher salt and freshly ground black pepper