Well Seasoned Studio · by Ari Laing★ 5.0 (2)
How To Make Citrus Beurre Blanc
NUTRITION · PER SERVING17M COOK
CAL 10%·PRO 1%
CARBS 5G9% OF CAL
1G FIBER1G OTHER3G TOTAL SUGAR
FAT 19G85% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, velvety French butter sauce brightened with lemon and orange juice. Traditionally spooned over seafood, chicken, or vegetables.
condimentfrench🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 9 Tbsp unsalted butter (divided)
- 1 medium shallot (finely chopped)
- ½ cup dry white wine
- 2 Tbsp white wine vinegar
- 2 Tbsp fresh lemon juice (about ½ large lemon)
- 2 Tbsp heavy cream
- Kosher salt (to taste)
- 1 small orange (or similar citrus)
At a glance
PER SERVING · TIME 17M
CAL 10%·PRO 1%
CARBS 5G9% OF CAL
1G FIBER1G OTHER3G TOTAL SUGAR
FAT 19G85% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 205mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 21mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.