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
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.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
BASIC BEURRE BLANC
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
- Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g
BEURRE BLANC
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
- Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
- Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
More about "crabcake fish beurre blanc sauce recipes"
BEURRE BLANC - WHAT A GIRL EATS
From whatagirleats.com
5 MINUTE CRAB CAKE SAUCE RECIPE - JZ EATS
From jz-eats.com
SAUCE RECIPE FOR CRAB CAKES - THE SPRUCE EATS
From thespruceeats.com
BEST CRAB IMPERIAL RECIPE - SAVORY EXPERIMENTS
From savoryexperiments.com
CRAB CAKE RECIPE - W/ HOMEMADE CREAMY CRAB CAKE …
From showmetheyummy.com
LEMON BEURRE BLANC SAUCE - AVERIE COOKS
From averiecooks.com
5/5 (3)Total Time 1 hr 5 minsCategory All RecipesCalories 116 per serving
CLASSIC BEURRE BLANC SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine FrenchTotal Time 15 minsCategory Dinner, SaucePublished May 19, 2022
BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 293Calories 386 per servingCategory Dinner, Entree, Sauces, Sauce
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
BAKED CHILEAN SEA BASS WITH BLACK TRUFFLE BEURRE BLANC
From savorthebest.com
ORANGE BUTTER SAUCE (BEURRE BLANC) FOR SEAFOOD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEURRE BLANC SAUCE - A DELICIOUS WHITE WINE BUTTER SAUCE
From savoryexperiments.com
CRAB CAKES WITH RITZ CRACKERS – LEITE'S CULINARIA
From leitesculinaria.com
FISH CAKES WITH CHIVE BEURRE BLANC RECIPE - BBC FOOD
From bbc.co.uk
13+ SAUCES FOR FRIED FISH (EASY RECIPES) - PLATINGS + PAIRINGS
From platingsandpairings.com
HOW TO MAKE BEURRE BLANC - BBC FOOD
From bbc.co.uk
BOILING CRAB SAUCE RECIPE (WHOLE SHABANG COPYCAT)
From platingsandpairings.com
CRABCAKE FISH BEURRE BLANC SAUCE RECIPES
From tfrecipes.com
You'll also love