Friday, April 4, 2014

Beurre Blanc, Demystified

See as how it's both Friday and Lent (although Lent is probably observed in France about as much as Tag der deutschen Einheit -- German Unity Day), it seems like a good time to discuss one of my favorite classic French sauces: beurre blanc. It's one of my favorite things to dress up any white fish: mahi mahi, orange roughy, you name it. Best of all, this white wine and butter sauce is really simple and quick to prepare. I like to throw in some fresh herbs (whatever is around), but that's totally optional. Here's the recipe:

Beurre Blanc with Herbs
3/8 cup white wine
1/4 cup vinegar
1 large shallot, finely chopped
6 Tablespoons butter
1-2 teaspoons assorted fresh herbs (use less for strong herbs such as thyme, more for milder one such as basil and parsley)

  1. Simmer shallot with wine and vinegar in a small saucepan until reduced to a couple of tablespoons.
  2. Strain out shallot and return liquid to saucepan (you skip this step if you're lazy and don't insist on a silky-smooth sauce)
  3. Add chopped herbs, whisk in butter a tablespoon at a time until sauce is creamy and smooth. Serve immediately over seared, grilled, broiled, or sauteed fish.
Bon Appétit!

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