Salmon with Lemon Caper Beurre Blanc

I made this last night and it was heavenly!!  I cooked the salmon on my wood barbecue till it was flaky on the outside and soft, slightly underdone in the middle.  It just melted in your mouth:)  Mashed potatoes was the foundation to lie this beautiful piece of fish on :)

I created this version of a French Beurre Blanc.  In English this means white butter. This hot butter sauce is a bit tricky to make,  you have to constantly whisk or the sauce may break.... then you will be left with a grainy unattractive mess! Some people may add a tbsp or so of heavy cream to act as a stabilizer.

[recipe title="LemonCaper Beurre Blanc" servings="6-8" time="30min" difficulty="moderate"]

Lemon Caper Beurre Blanc


  • 1 cup of dry white wine
  • freshly squeezed lemon juice from one lemon
  • 1 tsp of lemon zest
  • 1 shallot chopped rough
  • salt and pepper to taste
  • 1 tbsp of fresh chives chopped fine
  • 2 tbsp of fresh parsley chopped fine
  • 1 tbsp of capers
  • 2 tsp of Dijon mustard
  • 1 1/2 sticks of butter cubed and chilled


Place your chopped shallot in a sauce pan. Add the dry white wine and lemon juice. Bring to a boil and then reduce mixture till you have 1/4 cup of liquid. Strain mixture and discard the shallots. I press on the shallots to extract all the extra juice. Return to the sauce pan and have your heat set at medium high. Now comes the fun part.  With whisk in hand and your cubed butter you will start to add the cubed butter few chunks at a time. Whisk on and off the heat till incorporated. The sauce will start to thicken and be silky. Keep adding the butter and whisking on the heat and off the heat. I usually do 10 seconds on and 10 seconds off. By that time the cubes are usually melted and its time to add more. Once you have used up all your butter then you will whisk in the lemon zest, Dijon mustard, parsley, chives, capers, salt and pepper. Serve immediately with the fish. This sauce would also be lovely  drizzled over asparagus. Bon Appetite! [/recipe]