Key Lime Beurre Blanc Sauce
Emeril Lagasse - Great with seafood.
- 1 cup freshly squeezed Key lime juice
- 1/2 cup dry white wine
- 1/4 cup thinly sliced shallots
- 1 (2-inch) strip Key lime zest
- 1 garlic clove, smashed
- 1/2 bay leaf
- 1 sprig thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/3 cup heavy cream
- 2 sticks cold unsalted butter, cubed
Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low. Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
Yield: about 1 1/4 cups