Sauces and Gravies
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
Directions
- 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.