Many beurre blanc recipes call for adding between 1/2 and 1 tsp of lemon juice at the end. I was wondering if this plays any chemical role to the sauce or if it is added to enhance flavor? Thank you.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.