This sharp, zesty butter sauce can be whipped up in no time.

Deglaze with wine and add the tarragon. Sauté capers for 30 seconds in butter. For the lemon buerre blanc:

Add lemon juice and capers to pan and reduce for about 1 minute.

Remove from the heat & add the remaining 6 t of butter, one at a time,. On high heat, reduce wine for about 12 minutes or until almost completely reduced. Whisk the sauce and gradually add in the butter.

Bring to the boil and cook until the volume of liquid has reduced by half.

Season lightly with kosher salt and white pepper. Want to know how to make a simple lemon beurre blanc? 1) place the shallots and wine in a stainless steel saucepan over high heat.

Add the chopped shallot, the white wine, the thyme sprigs, the bay leaf and the lemon juice to a saucepan.

Salt and pepper and finally add in the capers, tomatoes, parsley and lemon segments. A beurre blanc is hot emulsified butter sauce, usually made by reducing wine or vinegar with shallots and then blending in lots of butter after that’s been removed from heat. Bring to a slow boil and then turn to low.

Add the cream & bring to a boil.

2 pat the peeled and deveined shrimp dry with paper towels. To make the beurre blanc sauce pour the olive oil in a sauce pan on medium heat and sauce shallots until translucent. Put some diced shallot and white wine in a saucepan.