Lemon and Chives Beurre Blanc

Lemon and Chive Beurre Blanc
Lemon and Chive Beurre Blanc

 

 

 

 

 

 

 

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. 1 finely diced shallot
  2. ¼ cup white wine
  3. ¼ white wine or champagne vinegar
  4. ½ tsp salt and pepper
  5. ½ cup heavy cream or ½ & ½
  6. 12 – 16 Tbs butter cut into ½ -1 Tbs pieces
  7. ¼ cup (approximate) finely chopped fresh chives
  8. 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

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

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.

IMG

 

 

 

 

Lemon and Chive Beurre Blanc

Lemon and Chive Beurre Blanc

Ingredients

  1. 1 finely diced shallot
  2. ¼ cup white wine
  3. ¼ white wine or champagne vinegar
  4. ½ tsp salt and pepper
  5. ½ cup heavy cream or ½ & ½
  6. 12 - 16 Tbs butter cut into ½ -1 Tbs pieces
  7. ¼ cup (approximate) finely chopped fresh chives
  8. 3 Tbs fresh lemon juice

Instructions

  1. 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.
  2. Now add the cream and salt and pepper bring that up to a boil and reduce by half.
  3. 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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