Lemon and Chives Beurre Blanc
I came up with the idea for this recipe originally for sea scallops that I pan sear, but it works well with any kind of fish. Beurre blanc in french translates to white butter, it’s a decadent rich butter sauce that is easy to prepare and goes great with a myriad of dishes.
Ingredients for Lemon and Chives Beurre Blanc
- 1 finely diced shallot
- ¼ cup white wine
- ¼ white wine or champagne vinegar
- ½ tsp salt and pepper
- ½ cup heavy cream or ½ & ½
- 12 – 16 Tbs butter cut into ½ -1 Tbs pieces
- ¼ cup (approximate) finely chopped fresh chives
- 3 Tbs fresh lemon juice
Directions for Lemon and Chives Beurre Blanc
In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.
Now add the cream and salt and pepper bring that up to a boil and reduce by half.
Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I’m adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce, strain if you wish, then add the lemon juice and chives whisk gently and serve.
Here are a few items to help make this recipe:
Winco Stainless Steel Reinforced Bouillon Strainer, 8 inch — 1 each.
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
A sweet, thick, rich butter sauce it doesn’t get any better than that, but it should have been “Scottish” salmon, maybe next time. Still 5 paws.
Ingredients
- 1 finely diced shallot
- ¼ cup white wine
- ¼ white wine or champagne vinegar
- ½ tsp salt and pepper
- ½ cup heavy cream or ½ & ½
- 12 - 16 Tbs butter cut into ½ -1 Tbs pieces
- ¼ cup (approximate) finely chopped fresh chives
- 3 Tbs fresh lemon juice
Instructions
- In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.
- Now add the cream and salt and pepper bring that up to a boil and reduce by half.
- Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I'm adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce,strain if you wish, then add the lemon juice and chives whisk gently and serve.
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