How to Make a Beurre Blanc Sauce for Fish

By Linda1128

Details

Servings 1
Adapted from johndlee.hubpages.com

Preparation

Step 1

How to Make a Beurre Blanc Sauce for Fish

How to Make a Beurre Blanc Sauce for Fish

In a heavy skillet, bring the wine, lemon juice and shallots
to a boil and reduce the mixture until the wine has almost evaporated – only a
couple of spoonfuls remain.

At this point, add in the cream. As soon as the cream start bubbling,
take the pan off the heat and toss in 2 cubes of butter (about 2 Tbls worth)

Stir the butter into the cream/wine mixture, letting it melt
gently, stirring constantly. If the butter stops melting well, you can touch
the pan back on the heat for another 10 or 20 seconds, and again remove from
the heating elements (see the video for a good demonstration). Overheating the butter
can lead to the butter ‘separating’ and to a greasy sauce, which is not what
you want here.

Keep whisking in the butter until it had all incorporated,
and then season with salt and pepper to taste. For a finer sauce, strain out the
shallots (I don’t generally bother).

This sauce needs to be used right away or kept warm on a
double boiler, it cannot be reheated.

Once you get the hang of this it is a very easy and quick
sauce to make and with as much butter as you’ve added to it – you know it’s
going to taste pretty sinful!

Note – you can make this sauce with adding the heavy
cream – the cream does give you a bigger margin for error however. The sauce is
less likely to separate with a little cream in it.

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