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Lemon-Dill Beurre Blanc

Scott Phillips

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.


  • 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

Nutritional Information

  • 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


  • 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.


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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.

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