Join the Chef's Roll community, click here to get linked into a world of opportunities.

Torched Lemon Beurre Blanc

Torched lemon beurre blanc with seared white fish and patty pan squash. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Fruits from Chile and FOH.

Beurre Blanc


  • 2 ea. Lemons segmented and charred with a torch
  • 1 cup Cream
  • 8-10 oz. Butter


  1. Saute charred lemons for 30 seconds.
  2. Add cream and reduce by half.
  3. Slowly mount in the butter.
  4. Season to taste.