Meyer Lemon & Sonoma Chardonnay Beurre Blanc

Meyer Lemon & Sonoma Chardonnay Beurre Blanc
Jump to Recipe 👇

About This Recipe

In the sun-soaked terroir of Napa Valley, where rolling vineyards meet the gentle embrace of morning fog, one can find a unique fusion of flavors that tell a story of the land. The story I’m about to share with you today is a testament to Napa’s enchanting essence: a delightful Meyer Lemon & Sonoma Chardonnay Beurre Blanc.

When I first concocted this dish recipe, it was during a balmy Napa summer evening, the golden hues of the setting sun glinting off the Chardonnay grapevines. In wine country, our meals are often inspired by the wines themselves. The light, crisp notes of a Sonoma Chardonnay, with its whispers of green apple and pear, led me to ponder what flavors could elevate it further. It was then that a crate of Meyer lemons, locally sourced from a neighbor's grove, caught my eye, and the idea struck me.

To truly create an experience that resonates with the valley's spirit, consider serving this Beurre Blanc with grilled asparagus or a medley of summer squash. These vegetables, when sourced from local farmers markets, carry the essence of our rich Californian soil, making them a perfect complement. Any recipes you choose, sourced from the valley’s bounty, will carry the whispers of wine country to your plate.

Now, to heighten the Napa experience further, think of dessert. Napa is renowned not just for its wines but also for its lush orchards. A rustic apple tart or a light panna cotta with a drizzle of honey from Marshall's Farm — a hidden gem just on the outskirts of the valley — would be a delightful way to round off your meal.

If you're an amateur home chef wanting to experience the full Napa authenticity, you'd be delighted to know that many of the ingredients for our Beurre Blanc can be procured directly from the source. The Meyer lemons, known for their subtle sweetness, are usually found in small, family-owned orchards dotted across the valley. And the Chardonnay? Well, that's the heart of the experience. Stag's Leap Wine Cellars offers a remarkable Chardonnay that would do wonders in this recipe. For those looking for something from a lesser-known vineyard, Matthiasson Wines crafts an exquisite bottle. And of course, for the Sonoma touch, a visit to Gundlach Bundschu Winery, one of Sonoma’s oldest family-owned wineries, is a must.

Pairing wines with this dish is a journey in itself. A light Pinot Noir from the cooler parts of Napa, like those found in El Molino Winery, would be a delightful companion. On the other hand, for those seeking a more adventurous palate, a Viognier, with its floral notes and hints of stone fruit, would beautifully mirror the Meyer lemon's zest.

Napa isn’t just a region; it’s an experience. Its tapestry of flavors, aromas, and textures is an ode to the rich history of the land. From the days when early settlers recognized the valley’s potential to the modern wine connoisseur's pilgrimage to our world-renowned vineyards, Napa has always been about celebrating the best of nature and nurture. Whether you're a California foodie or a sommelier in training, weaving the tale of Napa into your home chef meals is bound to elevate your culinary adventures.

As the sun dips beyond the vineyards, painting the sky in hues of lavender and gold, I leave you with a simple wish: May your plate always echo the heartbeats of Napa. Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Hero Ingredient Spotlight: Meyer Lemons

Meyer lemons, a hybrid citrus fruit native to China, have become synonymous with California's vibrant culinary scene, especially in Napa Valley. These lemons are sweeter and less acidic than regular lemons, with a subtle floral aroma and a hint of mandarin orange. Their unique flavor profile, coupled with their rich golden hue, makes them a popular choice among chefs and home cooks alike. When paired with the crisp notes of Sonoma Chardonnay in our Beurre Blanc, the Meyer lemons shine, adding depth, brightness, and a touch of Napa Valley's essence.

How to Emulsify Your Beurre Blanc

Achieving the perfect emulsion for your Beurre Blanc is key to its silky texture. Here's a step-by-step guide to ensure your sauce stays creamy and unified:

  1. Reduce your base: Start with the Sonoma Chardonnay, Meyer lemon juice, and shallots. This reduction concentrates flavors and creates a flavorful base.
  2. Incorporate the cream: Add heavy cream and reduce again. This thickened mixture will help suspend the butter.
  3. Add butter incrementally: On low heat, whisk in cold butter cubes a few at a time. Ensure each batch is fully melted and emulsified before adding the next.
  4. Monitor the heat: Keep the temperature low. If your sauce gets too hot, it might break or separate. If this happens, whisk in a few ice cubes to bring it back together.

FAQs about Meyer Lemon & Sonoma Chardonnay Beurre Blanc

  1. Can I use regular lemons instead of Meyer lemons? While Meyer lemons offer a unique flavor profile, you can substitute regular lemons. Adjust with a touch of honey or agave to replicate Meyer lemon's sweeter notes.
  2. What can I do if my Beurre Blanc separates? If your sauce breaks or separates, try whisking in a couple of ice cubes or blending the sauce with an immersion blender.
  3. How long can I store this Beurre Blanc? This sauce is best enjoyed fresh. However, it can be refrigerated for up to two days. Gently reheat on low, whisking constantly to avoid separation.
  4. Is there a non-alcoholic substitute for the Sonoma Chardonnay? White grape juice or non-alcoholic white wine can be used as a substitute. Consider adding a splash of white wine vinegar to replicate the acidity of Chardonnay.
  5. Are there any allergy concerns with this recipe? This Beurre Blanc contains dairy. If you have lactose intolerance or a dairy allergy, consider lactose-free heavy cream or alternative dairy-free products.

Tips for Success with Your Beurre Blanc

  1. Quality Ingredients: Source the best quality Meyer lemons and Sonoma Chardonnay. Fresh, high-quality ingredients will significantly enhance the flavor profile.
  2. Continuous Whisking: Keep whisking as you add the butter to ensure a smooth, emulsified texture.
  3. Serve Warm: Beurre Blanc is best served immediately while warm. If you're preparing in advance, gently reheat on low without letting it boil.

Incorporating these insights will help ensure that your Meyer Lemon & Sonoma Chardonnay Beurre Blanc is a hit, encapsulating the essence and flavors of Napa Valley. Happy cooking and enjoy your wine country-inspired culinary journey!

Recipe Overview

Meyer Lemon & Sonoma Chardonnay Beurre Blanc
Lily Anderson
4 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 1 cup Sonoma Chardonnay
  • 1/4 cup freshly squeezed Meyer lemon juice
  • 1/4 cup finely chopped shallots
  • 1 cup heavy cream
  • 1/2 pound unsalted butter, cut into small cubes (keep cold until use)
  • Sea salt, to taste
  • Freshly cracked white pepper, to taste
  • 1 tablespoon finely grated Meyer lemon zest (for garnish)

Step-by-Step Directions

  1. In a saucepan over medium heat, combine the Chardonnay, Meyer lemon juice, and shallots. Reduce the mixture to about 2 tablespoons, roughly 15 minutes.
  2. Add the heavy cream to the reduced mixture and continue to cook until the cream has reduced by half.
  3. Reduce the heat to low. Slowly whisk in the cold butter cubes a few at a time, ensuring each batch is fully incorporated before adding more. Continue until all the butter is incorporated.
  4. Strain the sauce to remove the shallots and return to the pan.
  5. Season with sea salt and white pepper. Keep warm on very low heat until serving. Do not let it boil or it may separate.
  6. Before serving, sprinkle the Meyer lemon zest on top for a fragrant garnish.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
St. Helena Lamb Burger with Feta and Mint Yogurt Sauce
Seared Pacific Yellowtail with Saffron Risotto and Chanterelle Mushrooms
Heirloom Tomato and Minted Pistachio Fusion Soup
Wine Country Turkey Burger with Brie and Apple Chutney
Steak Tartare with Tonnato and Black Lime Vinaigrette
Applewood Smoked Pork Chops with Grilled Peaches and Bourbon Glaze
Roasted Beet Salad with Feta Cheese, Walnuts, and Citrus Vinaigrette
Ricotta Gnocchi in Merlot Bolognese
Olive Oil Cake with Whipped Ricotta and Roasted Figs
Peach & Burrata Salad with Aged Balsamic & Basil Oil
Wild Boar Carnitas Tacos with Oaxaca Cheese and Tomatillo Salsa
Crunchy Chipotle Chicken Al Pastor Taquitos

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.