A classic and elegant sauce that is silky and beautifully balanced with bright citrus notes, perfect for accompanying fish, seafood, and vegetables. Made in just a few minutes, it brings a touch of refinement to your everyday dishes.
⏱️13 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarian
Ingredients
150 gcold butter
2 piècesfresh lemon
1 pièceshallot
100 mldry white wine
50 mlwater
1 pincéesalt
1 pincéewhite pepper
Instructions
1PREPARE THE INGREDIENTS: Squeeze the 2 lemons to extract the juice (approximately 80 to 100 ml), then zest one of them with a zester or fine grater to obtain delicate strands. Finely chop the shallot into small, even dice of approximately 2 to 3 mm. Remove the butter from the refrigerator 10 minutes before so it is cold but pliable, then cut it into 2 cm cubes.
2CREATE THE TANGY BASE: Pour the dry white wine and water into a thick-bottomed saucepan, then add the chopped shallot. Bring to a boil over medium-high heat and let reduce for approximately 3 to 4 minutes until you obtain a syrupy liquid with a light amber color. This reduction concentrates the flavors and acidity.
3ADD THE LEMON JUICE: Pour the fresh lemon juice into the reduction. Let simmer for 1 minute so that the flavors harmonize. You should see small, regular bubbles appear on the surface. Taste at this stage and adjust the acidity according to your preferences.
4MOUNT THE SAUCE WITH BUTTER: Lower the heat to very low, then remove the saucepan from the heat for a few seconds. Begin to incorporate the cold butter cubes one by one while whisking constantly with a whisk. Each piece must dissolve completely before adding the next. This technique, called "mounting with butter," creates a smooth and silky emulsion. The temperature must never exceed 60°C to prevent the butter from breaking.
5FINISHING AND SEASONING: Pass the sauce through a fine strainer or cheesecloth to remove shallot particles and peppercorns. Season delicately with a pinch of salt and freshly ground white pepper. Pour into a preheated sauce boat and generously sprinkle with fresh lemon zest to bring color, aroma, and a slight crunchy texture.
6SERVE IMMEDIATELY: Serve the sauce immediately while it is hot and silky, gently pouring it around your fish, shellfish, or vegetables. If you must keep some sauce, maintain it in a warm bain-marie (at 45-50°C maximum) for a few minutes only, as it does not tolerate reheating after mounting.