Beurre Citron sauce is similar to your traditional Beurre Blanc sauce, except it has a great citrus twist! I first discovered this sauce in John Folse’s “The Encyclopedia of Cajun and Creole Cuisine and we’ve made it several times and just love it! If you haven’t snatched up a copy of this amazing cookbook, you’re missing out! It’s one of my go-to books for all things Cajun!

Beurre Citron adds a bit of lemon, orange and lime juice to an already amazing sauce for that fresh citrus taste that goes great on any type of seafood (shrimp, fish, scallops, crabmeat, etc.). This velvety sauce is perfect spooned over poached fish, grilled chicken or even turkey cutlets. It’s also great on steamed veggies!

Like anything it’s about taste, so squeeze as much of the citrus juice as it suits your taste, and add proportionately, more or less, the right amount of butter. As usual, less is more, you don’t want to kill the other flavors, this is an enhancement not a drowning.

What would be your favorite ways to use this sauce? Please share in the comments below. I would love to see your creative uses for this amazing sauce!

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Beurre Citron

5 from 1 vote

Recipe by Flip Flop Foodies Course: Roux’s Sauces Stocks & MarinadesCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 8 oz 8 unsalted butter, chipped

• 1/2 cup 1/2 dry white wine

• 3 tbsp 3 lemon juice

• 2 tbsp 2 orange juice

• 1 tbsp 1 lime juice

• 2 cloves 2 garlic, minced

• 1 tbsp 1 green onions, sliced

• Louisiana Hot Sauce, to taste

• salt and cayenne pepper, to taste

Directions

• In a sauté pan, combine wine, juices, garlic and green onions over medium-high heat. Bring to a low boil and sauté until liquid is reduced to approximately 3 tablespoons.
• Swirling pan constantly, add a few chips of butter at a time until all is used. Do not stir with a metal spoon or wire whisk as hot spots will develop and butter will separate. Season with hot sauce, salt and cayenne pepper.

Notes

• This citrus sauce is excellent over broiled or poached fish.