Beurre Blanc Sauce (amazing with fish!)Posted: September 7, 2012
Last week I decided I really wanted fish for dinner. After seeing a chef cooking trout on TV I decided to buy some and give this recipe a try to make a delicious sauce to accompany it. I had never tried a beurre blanc sauce before but I have to say it was totally worth the effort to make. Delicious, light, rich and with a whisper of lemon it is a phenomenal accompaniment to seafood. I served mine with pan-fired trout, mashes potatoes and samphire. A-M-A-Zing!
This is a time consuming sauce to make but its totally worth it! This serves 4 at a push but you don’t need a lot of it!
140g Chilled Unsalted Butter (cut into cubes)
1 Onion (or 2 shallots)
1 Garlic clove
1 Sprig of Fresh Thyme
2 Bay Leaves
3 Black Pepper Corns
150ml Dry White Wine
1 tsp White wine (or white) vinegar
1-2 tbsp Freshly Squeezed Lemon Juice
1. To begin you will need a small pan on a medium heat. To this pan add one tablespoon of the butter and melt.
2. Add to the melted butter the finely sliced onion, garlic, thyme, bay leaf and peppercorns and fry for 2-3 minutes until the onion has softened but not coloured.
3. To the pan add the white wine and vinegar and bring to the boil. Boil until the majority of the liquid has evaporated.
4. Next gradually whisk in the CHILLED butter cubes one at a time. (not sure why they need to be chilled but they do hehe).
5. When all the butter has been incorporated and the mixture is thickened slightly remove from the heat and strain the mixture through a sieve. Season with salt to taste and add the lemon juice. Pour over grilled or pan-fried fish fillets.
Top Tip! Keep the mixture warm until you need to use it but do not keep the mix too warm or it may split!