Basic Beurre Blanc Recipe
This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.
This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
Awesome base Beurre Blanc recipe! Came out fantastic and made this close to the recipe (only 1 sick of butter and I probably used double the chopped shallot because I'm terrible at "eyeing" things). I've made it a few other ways, but honestly this was the easiest and the best and it didn't break (WIN!). I can see a little lemon zest in this next time or maybe even some dill? The trick to strain it was so simple, yet so what I had NOT been doing - why did I not think of this? Thanks for that! You do need to babysit this closely, like any cream/acid sauce, and once it's time to add the butter (have it very cold and very close) you must whisk non-stop or it will break for sure. I frequently pull it off the heat, add a chunk of butter, and whisk and if it isn't melting well return to the burner for 10-15 seconds to get up to melting temp - but don't let boil - repeat over and over until butter is all incorporated. Awesome over my crabmeat stuffed tilapia and prosciutto roasted asparagus! THANK YOU!
I am a huge beurre blanc fan. This did not taste like it should. I followed the recipe exactly, but I think I should have followed others reviews and halved the butter. Too much butter, too watery, never really thickened. I may combine it with other recipes to try to perfect.
This balsamic and garlic-spiked butter sauce is fabulously simple and outrageously delicious.
This baked sockeye salmon recipe, served with preserved lemon beurre blanc, is a gourmet main dish that will feed a lot of party guests.
Chef John's amazingly simple Norwegian butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.