Lemon Shallot Beurre Blanc

This sauce sounds fancy but comes together in minutes. It’s rich but still Virta-friendly, thanks to good butter and a citrusy punch to balance the swordfish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: about 3⁄4 cup
Serving Size: 2 tablespoons

Ingredients:

● 1 tablespoon shallot, finely minced
● 1⁄4 cup dry white wine or white wine vinegar

● 1 tablespoon lemon juice
● 6 tablespoons cold unsalted butter, cut into cubes
● Salt and white pepper, to taste

Instructions:

In a small saucepan, combine shallot, wine, and lemon juice. Simmer until
reduced to about 2 tablespoons.

Lower heat to very low. Whisk in butter, one piece at a time, until sauce is
glossy and emulsified.

Season with salt and white pepper. Serve warm.

Suggested Pairing:

Seared Swordfish Steak
Thick-cut swordfish steaks, patted dry and seared in a hot skillet with neutral
oil until golden on both sides. Rest briefly, then spoon warm beurre blanc over
the top.