50 Dishes by 50: Beurre blanc sauce for fish
Editor’s Note: This is the 10th of Jennifer Mastroianni’s series of 50 dishes by her 50th birthday.
If you plan to be cooking plenty of seafood this Lenten season, be sure to try your favorite fish with a luscious wine sauce with a pretty name: beurre blanc [burr BlahN].
Meaning “white butter,” this classic French sauce is a wine, shallot and lemon juice reduction to which heavy cream and chunks of cold butter are added. The result is a smooth and silky sauce with lots of rich flavor, perfect for drizzling over fish, or even chicken and asparagus.
I’ve always wanted to make this complex-seeming sauce, and could not believe how simple it was to create.
Beurre Blanc Sauce
- 1 to 2 shallots, finely chopped
- 8 ounces white wine
- 2 ounces lemon juice
- 1 tablespoon heavy cream
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
Combine shallots, white wine and lemon juice in a non-reactive saucepan* over high heat and reduce to 2 tablespoons.
Add cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Keep beurre blanc warm until ready to serve. Serve over fish, seafood, poultry, vegetables or eggs.
* Non-reactive pan: When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic or stainless steel. This kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity. -- AltonBrown.com