Lemon-Grass Butter Sauce (Beurre Blanc) Recipe

Name: Lemon-Grass Butter Sauce (Beurre Blanc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 tablespoons finely chopped leeks, white part only; 1 large shallot, finely chopped; 1 clove garlic, minced; 4 mushrooms, finely chopped; 1 large stalk lemon grass, trimmed and soft bulb finely sliced; 1 kaffir lime leaf; 1/4 cup dry white wine; 6 tablespoons fish stock; 1 cup heavy cream; 1/2 pound unsalted butter; Few sprinkles of cayenne

Servings: persons

1 teaspoon olive oil
2 tablespoons finely chopped leeks, white part only
1 large shallot, finely chopped
1 clove garlic, minced
4 mushrooms, finely chopped
1 large stalk lemon grass, trimmed and soft bulb finely sliced
1 kaffir lime leaf
1/4 cup dry white wine
6 tablespoons fish stock
1 cup heavy cream
1/2 pound unsalted butter
Few sprinkles of cayenne

1
Heat oil in nonstick pan.
2
Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf.
3
Cook for a few minutes, stopping before ingredients begin to take on color.
4
Add wine, bring to a boil and reduce by two-thirds.
5
Add fish stock and reduce by two-thirds.
6
Add cream, and simmer for 10 minutes; strain sauce.
7
Clean pot or use fresh one.
8
Return strained sauce to pot, and return to heat.
9
Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated.
10
Season with cayenne, and serve over won tons.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 tablespoons finely chopped leeks, white part only, 1 large shallot, finely chopped, 1 clove garlic, minced, and more.

Yes, Lemon-Grass Butter Sauce (Beurre Blanc) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Grass Butter Sauce (Beurre Blanc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions