Raymond Beurre Blanc

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Much to much lemon for my taste, and the end result is quite sour.

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My girlfriend and I just moved to Savannah, Ga we had to have some seafood. Well we cooked some scallops per Alton Brown's show and made this beurre blanc and it was awesome. If you read this Alton Brown good show sir and thank you for a great recipe.

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As some of the other reviewers have mentioned, use less lemon juice. I think if you happen to choose a citrusy white wine, that adds to the citrus and too much lemon juice is just overwhelming...other than that this was a DELICIOUS and easy sauce to make, highly recommend it.

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I made this exactly as the recipe said and served it over salmon. It was perfect!!! I cut the recipe in half since I was only making dinner for myself, but I still had a lot left over. Mmm... now what else to eat it with?

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I saw a recipe for Buerre Blanc on a different show and wanted to make it.
After reading the reviews for the sauce that was on the other show, I
looked for another recipe and found this one. It's really good! My son and I really
liked it. I added only 1 oz. of lemon juice as recommended by others, and served it over scallops. I will definietly make it again. Thanks.

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I made this last night to go over some pan-seared scallops & it was so delicous!! Great flavor - we're still talking about how good it was.

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Absolutely delish! It rivals my five star restaurant's recipe!! Very easy to do. The only thing I changed was I used 2 cloves of garlic and a few finely diced onions to replace the shallots (didn't have them and strained them out before I added the cream. Will make again, and again and.... LOL

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I used 1 oz fresh lemon juice as suggested by others! (Thank you I also didn't need as much so I just added less butter and it still turned out the same. Suace was delicious on our fish and also was pretty good with chicken. Would definitely make this again!

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Made this with ABs seared sea scallops, it was a little more lemony than I was expecting, but very good. I highly recommend, and if you're not a big lemon person, you could probably cut the lemon down to 1 oz

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Made this tonight to serve with some very fresh and flaky fish... yummm. My 7-yr-old practically licked her plate clean. Definitely a keeper of a recipe...