PANTRYFLEX

stove · beurre blanc

★ STARRED KITCHENPrep 10 minCook 15 min

Mossworks Beurre Blanc Lemon

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

From a starred kitchen.

Ratio

Ratio by volume: Lemon Vinegar 50 ml, White Wine 150 ml, Cream 30 ml, Lemon Juice 5 ml
Lemon Vinegar 50 mlWhite Wine 150 mlCream 30 mlLemon Juice 5 ml

Ingredients

  • Lemon Vinegarレモンビネガー 50 cc (50 ml)
  • White Wine白ワイン 150 cc (150 ml)
  • Shallotエシャロット 大1
  • Tarragonタラゴン 適量 (3 g)
  • White Pepper白こしょう 適量 (0.5 g)
  • Cream生クリーム 適量(モンタージュ) (30 ml)
  • Butterバター 適量(モンタージュ) (40 g)
  • Lemon Juiceレモン汁 適量(モンタージュ) (5 ml)

Method

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

Companion jar

Mossworks Beurre Blanc Lemon 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 · 6 stars · 6 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.