BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
MISOYAKI
Steps:
- Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
- Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
- Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
- Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
- Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.
Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g
RAYMOND BEURRE BLANC
Provided by Alton Brown
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
SPICY ORANGE BEURRE BLANC
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients except the cream, butter, and salt in a saucepan. Bring mixture to a boil
- and simmer until the liquid is reduced to approximately 3/4 a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt. Set the sauce aside near the warm part of the stove to keep it from separating.
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
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