Meyer Lemon Beurre Blanc

Name: Meyer Lemon Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (355 ml)
Cuisine: French Classic
Ingredients: 2 cups (480 ml) White Wine; 1 1/4 cups (300 ml) Orange Juice; 2/3 cup (160 ml) Gf Juice; 1 1/2 cups (360 ml) Butter; 1 Tbsp (15 ml) Meyer Lemon; 1 tsp (6 g) Salt

Independent adaptation of a publicly published Daniel Humm recipe. Not affiliated with, sponsored by, or endorsed by Daniel Humm.

FINISHING SAUCE · BUTTER-POACHED LOBSTER & SEAFOOD

A finishing sauce for butter-poached lobster & seafood.

Humm's citrus beurre blanc for butter-poached lobster.

On the jar

MEYER LEMON

Method: stove
Yield: about 1½ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

White Wine 480 mlOrange Juice 300 mlGf Juice 160 mlButter 360 mlMeyer Lemon 15 ml

Ingredients

White Wine2 cups (480 ml)
Orange Juice1 1/4 cups (300 ml)
Gf Juice2/3 cup (160 ml)
Butter1 1/2 cups (360 ml)
Meyer Lemon1 Tbsp (15 ml)
Salt1 tsp (6 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Meyer Lemon Beurre Blanc wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
Dijon Vinaigrette★★★ KITCHENOn the jar: DIJON VINAIG
Saffron Vinaigrette★★★ KITCHENOn the jar: SAFFRON VINA
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Adapted from a Daniel Humm recipe (Gear Patrol / EMP).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gear Patrol / EMP (published as “Meyer Lemon Beurre Blanc”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar