This sauce is prepared in the same way as Beurre Blanc except that the white wine and vinegar are replaced with lemon juice. Use the juice of 1 lemon for 1 pound (500 grams) butter. Many beginning chefs incorrectly assume that lemon juice will impart a distinct lemon flavor to the sauce. In fact, lemon juice contributes only acidity—a more direct, less subtle acidity than that provided by vinegar. For lemon flavor, grated or blanched julienned lemon zest can be infused in the lemon juice before whisking in the butter.