EASY BEURRE BLANC RECIPES

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WHITE BUTTER SAUCE: BEURRE BLANC RECIPE - FOOD NETWORK



White Butter Sauce: Beurre Blanc Recipe - Food Network image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 6

4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons finely minced shallots
Salt and white pepper
Salt and white pepper 
2 sticks unsalted butter, chilled and cut into 16 pieces

Steps:

  • In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer. 
  • Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC RECIPE ...



Pan-Seared Rockfish with Lemon Beurre Blanc Recipe ... image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup canola oil
6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
1 cup softened butter

Steps:

  • Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

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