First of all, welcome to my new site! Food is a passion for me, cooking AND eating, and since our move to the coast it has become a stronger passion. Specially with the availability of such fresh ingredients, the plethora of butcher shops and markets, the seafood at the docks, and all year round. And what better recipe to go with all that fresh seafood than beurre blanc!
So I decided to make a shift from my old graphics site to this. On this site, you will find recipes both simple and complex, but all tasty!
I find it only fitting that the first post of my shiny new blog is a recipe that I have always wanted to make, because of Julia Child.
My favourite cooking movie, hands down, is Julie & Julia. Though I have to admit that every time I watch it, I fast forward all the parts with Julie in it and watch Julia. The scene of her describing beurre blanc is one of my favourites. And I’ve always wanted to be brave enough to try it.
You have to trust me that the fancy French name should not stop you from making this very easy-to-make butter sauce. Because the taste is worth any trepidation you may have. Buttery, tangy, heaven on the tongue.
And easy it is, with only a few ingredients and simple instructions, this sauce is a must have next time you have fish!
Beurre Blanc
Ingredients
- 2 medium shallots finely chopped
- 1 c dry white wine
- ¼ c lemon juice
- 1 tbsp heavy cream
- ½ tsp salt
- ¼ tsp ground pepper
- 12 tablespoons 1½ sticks salted butter, cold and cut into small cubes
Instructions
- In a heavy saucepan over high heat, combine the shallots, wine, and lemon juice. Boil the mixture until it is thick and syrupy. This will take between 10 and 15 minutes.
- Reduce the heat to very low, and add the cream, salt, and pepper. Whisk in the cubed butter, a little at a time.
- When the butter is fully combined and the mixture is emulsified, remove it from the heat.
- Serve the sauce immediately
Notes
I added a handful of chopped fresh dill and pureed garlic at the end. Original recipe from House Beautiful.
Awesome sis