Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Dill butter sauce with lemon served
Light and delicious dill butter sauce with lemon

Lemon & dill butter sauce (Beurre Blanc style)

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce builds on French 'Beurre Blanc' technology, but with a small safety net. Classic butter sauces are unstable: if overheated, they split into oil and protein. Here cream acts as an emulsifier, helping bind fat and water (wine), giving us a silky, rich, yet stable sauce. Dill freshness perfectly counterbalances butter richness.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Scandinavian / French

Ingredients

Equipment Needed

  • Whisk: Essential for creating emulsion.
  • Heavy-bottomed saucepan: For precise temperature control.

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Chop shallot as finely as possible.

Tip: We don't want large onion pieces in silky sauce.
2 ✓

Place onion and white wine in saucepan. Boil until wine almost completely evaporates, leaving only wet onion pulp (approx. 1-2 tbsp).

Tip: This is called reduction. Water leaves, flavour concentrates.
3 ✓

Pour in cream, and reduce by half with gentle boiling.

Tip: Cream is the stabiliser here. If thick enough, it will 'hold' the butter.
4 ✓

Lower flame to lowest (or remove from heat). Add cold butter cubes in 2-3 batches, whisking continuously.

Tip: This is called mounting (monter au beurre). Cold butter melts slowly, creating creamy emulsion instead of oil.
5 ✓

Do not let boil! Just let butter melt in.

Tip: If it boils, emulsion splits.
6 ✓

Remove from heat permanently. Stir in chopped dill and lemon juice.

Tip: Add lemon juice only at end, as acid can curdle cream during boiling.
7 ✓

Serve immediately.

Tip: This sauce doesn't wait. If heating needed, only do so over lukewarm water bath.

Recipe FAQ

Oil separated (sauce split).
Overheated. Remove from heat, add a tablespoon of cold water or cream, and whisk wildly until it comes together.
Too sour.
Wine acidity dominates. Add a little more butter or cream to balance.

Ingredients

  • 100 g Butter (cold, cubed)
  • 100 ml Double cream (min 30% fat)
  • 50 ml Dry white wine
  • 1 head Shallot (or red onion)
  • 1 bunch Fresh dill
  • 1 tbsp Lemon juice