Lemon Thyme Beurre Blanc

Date Added: Nov 8, 2010 French Sauces
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Prep Time

2 mins

Cook Time

8 mins

Ready In

10 mins



*to adjust serving size click on "serving box".


A rich and velvety sauce made from lemon juice, white wine, shallots, thyme and heavy cream. A perfect sauce for fish or chicken.


  • 1  Each Lemon, juiced
  • 1
  • 1/4  Cup(s) White Wine
  • 2
  • 2  Table Spoon(s) Shallots, minced
  • 3
  • 3  Each Fresh Thyme Sprigs
  • 4
  • 3  Fluid ounce(s) Heavy Cream
  • 5
  • 6  Table Spoon(s) Butter, diced
  • 6
  •  To Taste Salt & Pepper
  • 7


    1. Heat lemon juice in a small sauce pan
    2. In a saute pan on medium flame, add white wine
    3. Add shallots and thyme to the pan
    4. Once the wine is heated up, add in lemon juice and let reduce by half
    5. Add heavy cream and let reduce again by half
    6. Add in butter, a little bit at a time to incorporate and melt
    7. Once all the butter is incorporated, taste and season with salt and pepper
    8. Strain sauce and reserve liquid

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