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Raymond Beurre Blanc Recipe

Raymond Beurre Blanc

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 21-28 of 28

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  • on August 29, 2008

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    i tried this recipe a couple of days ago and it did not turn out good. it was too acidic. maybe there is no need for 2oz of lemon juice. i had to add sugar to make the sauce better. i do not know too much about wines, so i used whatever i had at home.maybe it was the wine problem too.

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  • on March 31, 2008

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    Overall I thought this was a great recipe but I don't think that there is a need for lemon juice. I have even tried this recipe to make a Beurre Rouge and it was fantastic. I would recommend that anyone who tries this use a very good wine because a cheap wine will cause this recipe to be too acid, in that case you will need to use sugar to cut the acidity.

    I used the blanc on a pan roasted chicken and the rouge on a pan roasted duck. Both sauces were fabulous and and my guest loved them, my boyfriend even used the blanc on some risotto, kind if rich but it works.

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  • on August 17, 2007

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    The next time I make it am going to decrease the lemon juice.

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  • on August 25, 2006

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    This is my cardiologist's worst nightmare but if you're gonna splurge this is the way to do it. Perfection on any fish - I sometimes add some chopped fresh chives for a little color.

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  • on April 05, 2005

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    This butter sauce is excellent with salmon and asparagus!

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  • on December 24, 2004

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    This is a great on fish!!!!!!1

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  • on December 22, 2004

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    The sauce was wonderful!!

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  • on November 14, 2004

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    It was easy to make. We decided at the last minute to make it with a chicken dish and the sauce made all the difference.

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