Nature’s Best Dairy® Citrus Beurre Blanc


  1. Heat olive oil over medium high heat in sauté pan and add shallots, salt, and pepper. Cook for 1-2 minutes.
  2. Pour in wine and lemon juice reduce by half. Add heavy cream then reduce by half.
  3. Slowly whisk in butter small portions at a time. Reserve for service.


  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 1/4 lb Nature's Best Dairy® Butter, Unsalted, cubed at room temperature
  • 1/2 cup Piancone® Chablis cooking wine
  • 1 ea Peak Fresh Produce® Lemon(s), juice only
  • 1 tbsp Peak Fresh Produce® Shallot(s), minced
  • 1 tsp Roma® Oil, Olive
  • 1/8 tsp salt, sea
  • 1/8 tsp Roma® Black Pepper, Ground