Beurre Blanc Lemon Reduction

Name: Beurre Blanc Lemon Reduction
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (80 ml)
Cuisine: French Classic
Ingredients: 10 tsp Lemon Vinegar (50 ml) Lemon Vinegar; 10 Tbsp White Wine (150 ml) White Wine; about 1 shallot (40 g) Shallot; about ¼ bunch (3 g) Tarragon; about ¼ tsp (0.5 g) White Pepper; 1/8 cup cream (30 ml) Cream; 3 Tbsp (40 g) Butter; 1 tsp lemon juice (5 ml) Lemon Juice

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

FINISHING SAUCE · GRILLED FISH & SEAFOOD

In the published recipe, this is the finishing sauce for chef21 《ソース B》. The same recipe pairs it with Vinaigrette Sauce, the vinaigrette.

Haraguchi's lemon beurre blanc for grilled fish.

On the jar

BEURRE BLANC

Method: stove
Yield: about ¼ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Lemon Vinegar 50 mlWhite Wine 150 mlCream 30 mlLemon Juice 5 ml

Ingredients

Lemon Vinegar10 tsp Lemon Vinegar (50 ml)
White Wine10 Tbsp White Wine (150 ml)
Shallotabout 1 shallot (40 g)
Tarragonabout ¼ bunch (3 g)
White Pepperabout ¼ tsp (0.5 g)
Cream1/8 cup cream (30 ml)
Butter3 Tbsp (40 g)
Lemon Juice1 tsp lemon juice (5 ml)

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

Beurre Blanc Lemon Reduction 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:

4 kitchens · 4 stars · 5 national awards

Vinaigrette Sauce★ STARRED KITCHENOn the jar: VINAIGRETTE
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Hiroshi Haraguchi works in French / Japanese at Les Enfants Gâtés; credentials include Michelin 1* (Les Enfants Gâtés, Tokyo).

Originally published as Beurre Blanc Lemon Reduction (Sauce B).

Adapted from a Hiroshi Haraguchi recipe (Hiroshi Haraguchi / Tokyo Gas Grand Chef (chef21 《ソース B》)).

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 Hiroshi Haraguchi / Tokyo Gas Grand Chef (chef21 《ソース B》) (published as “Beurre Blanc Lemon Reduction (Sauce B)”). Full citation lives in Provenance.

Companion jar