Lemon Caper Beurre Blanc Seafood Sauce

  • by Omaha Steaks
beurre blanc recipe
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Beurre blanc is a traditional and popular seafood sauce, one that you’ll find in the arsenal of competent trained chefs around the world, but it’s not difficult to make at home. Consider this a way to elevate nearly any fish fillet!

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. Try making this simple lemon caper beurre blanc and pairing it with swordfish steaks, salmon fillets, scallops, and more.


Lemon Caper Beurre Blanc Seafood Sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 people
Calories 550 kcal


  • 2 Tbsp. minced shallots
  • 1/2 bottle Chenin Blanc or Sauvignon Blanc Wine
  • 1 medium lemon juiced
  • 1 Tbsp. capers drained
  • 1 cup heavy cream
  • 8 oz. unsalted butter
  • 1/2 tsp. kosher salt


  1. Place the shallots and wine in a stainless steel saucepan on the stove. On high heat, reduce wine for about 12 minutes or until almost completely reduced.
  2. Add lemon juice and capers to pan and reduce for about 1 minute.
  3. Add cream and bring to a boil; reducing by half for about 2-3 minutes on medium heat. Reduce cream until desired thickness is achieved. This step can be done up to an hour before serving the sauce. Once the desired thickness is reached, set heat on low.
  4. Cut butter into half-ounce cubes. Add cubes one at a time while constantly stirring with a whip. Wait until each cube is almost incorporated into the sauce before adding another. Once all the butter has been added, remove pan from heat, season with salt and serve.
  5. Ladle sauce over grilled fish fillets such as World Port Seafood Swordfish Steaks or Faroe Island Salmon Fillets 


  1. If the sauce starts to separate on the edges while adding the butter and gets thin then add butter faster and lift pot up off of burner. If sauce starts to get very thick then add butter slower.
  2. To hold the sauce, the trick is to not let it get too cold or too hot. Maintain a temperature no cooler than 100° and no hotter than 130°. If the oven is on and burners off, leaving saucepan on the stovetop will usually keep it warm enough. Stir the sauce every 15 minutes or so if holding the sauce.