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Smoky Lime Beurre Blanc served in a small bowl
Piquant, smoky smoked paprika lime butter sauce homemade

Smoky Lime Beurre Blanc

Author: Flavelo
Sauces and Gravies Recipes Main Courses
Butter sauces are cornerstones of French cuisine, but this version has a twist. Smoked paprika and lime aren't traditional ingredients, but the richness of the butter carries these flavors beautifully. This isn't a sauce to keep; it's an 'a la minute' delicacy to be drizzled immediately over grilled fish or vegetables.
🕒 Prep Time 5 mins
🍳 Cook Time 5 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 155 kcal
🌍 Cuisine International, Bistro

Ingredients

Equipment Needed

  • Small Saucepan: Best for heat retention.
  • Whisk: For emulsion.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely mince the garlic and juice the lime. Cube the butter and return it to the fridge until needed.

Tip: It is crucial that the butter is cold, as slow melting aids the formation of the emulsion (creaminess).
2 ✓

Heat the oil and sweat the garlic until fragrant (do not brown!).

Tip: Work on low heat.
3 ✓

Add the smoked paprika, stir, and immediately pour in the lime juice.

Tip: The lime juice cools the pan and prevents the paprika from burning.
4 ✓

Reduce heat to the absolute minimum (or remove from heat).

Tip: Too much heat is the death of butter sauce.
5 ✓

Whisk in the cold butter one cube at a time.

Tip: Only add the next cube once the previous one has melted and emulsified.
6 ✓

Season with salt and pepper, and serve immediately.

Tip: Don't wait, as it will solidify as it cools, and separate if reheated.

Recipe FAQ

The sauce separated (broken emulsion).
You overheated it. Butter sauce must not boil! Remove from heat, add an ice cube or a spoon of cold water, and whisk wildly to try and re-emulsify.
Can I reheat it?
Unfortunately, no. Butter emulsions break when reheated, separating into oil and water. It must be fresh.

Ingredients

  • 1 stick (4 oz) Cold Unsalted Butter
  • 2 whole Limes (Juiced)
  • 2 tsp Smoked Paprika
  • 2 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper