![]() ![]() I would tweak the directions, though: It's best to remove the sauce from the heat before beginning to add the butter. This is my absolute favorite sauce in the world. I made it with white wine vinegar, rice wine vinegar, garlic and butter. I didn't have time to follow the recipe exactly, so I changed it a little. I only used about 3/4 of a stick of butter (I used vegan earth balance) which achieved the butter flavor. Also, added a few drops of dijon mustard and a squeeze of lemon. Perfect! I used part red wine vinegar and part distilled white vinegar and subbed soy milk for the cream. Why does it have a video for Aioli attached to it ? I kept it warm in bowl of warm water while the gnocchi cooked, which heated it right back up when it was mixed in. I tried to recreate a dish I had at Trellis in Kirkland, WA, gnocchi with beurre blanc, pancetta, and fried sage. I left out the extra salt and pepper at the end, it was already delicious and I didn't want the extra bite of pepper. Regardless, the sauce was absolutely fantastic. I followed the directions as stated though my reduction of the wine and vinegar wasn't as syrupy as expected. As stated, simply taking the pan off the heat for a few seconds while gradually adding the butter every so often worked perfectly. I've always found that the biggest pain with these types of sauces are preventing it from overheating and separating the fat from the butter. I placed the sauce on top of black sea bass filets. You could probably put this sauce on just about anything and it would taste amazing. I halved the recipe as I was only cooking for two, and it produced just the right amount of sauce. As hot a if it just came off the fire and no breaking. I make 2 to 3 hours ahead and keep in a Zojurushi thermos/ travel mug that I keep for sauces only. Wonderful on fish and scallops! I do like to sub lemon juice for the vinegar now and then. I had MORE then enough! Served it over Sea Bass and Baked Asparagus - Beyond Delicious! I doubled the recipe thinking I would not have enough. Served with blackened redfish and broccoli. Traditional Beurre Blanc doesn't have heavy cream in it.ĭamn this was great. I left the shallots in for a more rustic texture and it was delicious! ![]() Made this to go with some Dover Sole - DELICIOUS!! Super easy to make and just yummy!īeurre blanc usually doesn’t have heavy cream, despite this it was delicious. Super tasty too.Įasy to make, with a whole lot of flavor! Easy-Peasy! Simple, quick, gluten-free, and very simple. ![]()
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