Citrus buerre blanc sauce

Citrus Beurre Blanc is a variation on the classic French butter sauce that is rich, velvety smooth, and luxurious! It's made with fresh lemon juice and fresh orange juice, and adds a bright burst of citrus flavor and acidity to any dish. It's particularly good spooned over seafood, such as salmon, scallops, or Chilean sea bass. It can also be enjoyed over chicken, vegetables, or potatoes. GF #wellseasonedstudio #beurreblanc #citrusbeurreblanc #frenchbuttersauce

This is The Goddess’s first posting from rainy South Florida, and what better meal than red snapper and shrimp with a great sauce? (Did I mention, it’s all about the sauce? I did̷…

Citrus Beurre Blanc is a variation on the classic French butter sauce that is rich, velvety smooth, and luxurious! It's made with fresh lemon juice and fresh orange juice, and adds a bright burst of citrus flavor and acidity to any dish. It's particularly good spooned over seafood, such as salmon, scallops, or Chilean sea bass. It can also be enjoyed over chicken, vegetables, or potatoes. Quick and easy to make, and totally delicious! Gluten-free.

Beurre Blanc is a classic French sauce translated as "white butter"- which is an emulsified lemon butter sauce.

A beurre blanc is one of the best sauces to pair with fish, chicken or vegetables. I love to make

When translated, it literally means white butter. Thick & creamy, beurre blanc sauce works well drizzled over proteins, potatoes, & veggies!

Each year we look forward to this time of year when fresh halibut directly off the boat from Alaska is easily available to us. Halibut is usually available to us all year but most of the year it's previously frozen which is fine. But fresh from the sea halibut, really nothing compares. We have a handful of "go to" halibut recipes that we use, but to be honest we are still always looking for new ways to prepare our favorite fish. I remembered that one of the restaurants that I used to work at…

Lemon Beurre Blanc Recipe - Well Seasoned Studio

A rich sauce made up of white wine, heavy cream, butter, and fresh lemon juice.

I'm telling you - I'm Beurre Blanc obsessed. When in doubt for a pairing sauce for a dish - beurre blancs are your answer. I mean, does butter not go with nearly everything?! Seriously. The only thing I didn't like about this dish is that the scallop flavor didn't come through as much as I wanted it do. It may have been the citrus. It could have overpowered the delicate flavor of the scallops. But besides that, I was pretty satisfied with this dish - and Andy cleared his plate so I can't…