Buerre Blanc Sauce
Source of Recipe
The Grilling Book
List of Ingredients
1/4 cup minced shallots
1/4 cup dry white wine
1/4 cup fresh lemon juice or white wine vinegar
1 cup unsalted butter, cut into small piecesRecipe
Combine the shallots, wine and lemon juice. In non-aluminum saucepan, bring mixture to a boil and reduce until the liquid is nearly gone and the mixture begins to darken. Do not let the reduction scorch. remove pan from the heat and let cool slightly. Stir in a piece or two of the butter and stir steadily until it melts. Return the pan to very low heat, add another piece of butter, stir, and continue adding the butter a bit at a time as the previous pieces melt. The butter sauce should become a creamy yellow and butter should not separate. If the butter begins to break, the heat is too high. Remove the pan from heat and beat until the butterfat is absorbed. Continue adding butter until it is all incorporated. Season to taste with a little salt and pepper. Makes 1 cup.
VARIATIONS:
Beurre Rose - use red wine and red wine vinegar for reduction.
Ginger Lime: add 1/4 cup minced fresh ginger to reduction and use lime juice; add some grated lime zest to the finished sauce.
Herbed Beurre Blanc: chopped fresh herbs can be added to finished sauce - dill for trout or salmon, basil or cilantro for fish with coconut milk marinades, tarragon for chicken, etc.
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