Beurre Blanc (pronounced, "bherr blohn(g)") aka French White Butter Sauce -- one of my favourite things to eat/cook at home!
I LOVE trying to cook new and different cuisines at home. Just keeps things exciting. And out of all of them, I think the two cuisines that really have me captivated for quite a while is French and Filipino food. Love it!! Still new, so I'm taking baby steps in these two directions.
That's why I want to dedicate this post to my dear, dear friend, Marie-Anne, that hails all the way from Bordeaux, France! A true friend that I've been so privileged and grateful to know through blogging. (Bonjourrrr!! Hope this recipe makes you proud haha).
I mean, I LOVE French food. Every experience that I've had with French food has been amazing. But in Australia, you almost only find them in fine dining restaurants. Too expensive so that's why I've decided to try and learn to cook more French food at home WOOP WOOP =]
I enjoy eating pan-fried fish a lot at home, especially on my "ugh-so-sick-of-meat" days haha. Crispy skin fish (with moist, perfectly cooked meat), a salad and some easy Crash Hot Potatoes on the side... My kinda dinner! Before this, I always pair it with some herbed burnt butter sauce. I like it a lot but I wanted to try make something that's just as simple, and just as delicious. Like this sauce! And it's now become one a staple in the Chua household everytime I cook fish (lol), so I highly recommend it.
SUPER easy recipe. Done in a jiffy and nothing technically challenging too. Also, the sauce tasted amazing. Smooth, thick, buttery... Utterly delicious! This picture really was the best salmon dinner I've ever had at home. You can chuck in any herbs you like as aromatics too at the beginning, but I didn't cause I had fresh Dill at home. Totally optional. Hope you try it too. Am sure you'll love it as much as I do! =D
Beurre Blanc Sauce
(taken from this recipe from Taste.com)
60ml (1/4 cup) white wine vinegar
60ml (1/4 cup) dry white wine
2 purple eschalots (peeled, finely chopped) *
5 whole black peppercorns
180g unsalted butter (chilled, cubed)
Salt and freshly ground pepper
* Can be substituted with 1/2 small red onion
Place the vinegar, wine, eschalots and peppercorns in a small saucepan over medium heat and bring to boil. Boil, uncovered, stirring occasionally until liquid is reduced to about 2 tablespoons. Liquid will be thick and syrupy (approx 4 - 5 minutes).
Strain the vinegar mixture through a fine sieve into a small frying pan. Discard the eschalots and peppercorns.
Place frying pan over low heat. Add the butter, 1 cube at a time, whisking continuously. When butter almost melted completely, add the next cube of butter until all has been completely incorporated. Remember to use chilled butter otherwise it's hard to incorporate and very likely to split.
Once all butter is incoporated (approx 8 minutes), remove from heat. Season with salt and pepper. ENJOY! =D
Ouuuu yeahhh~~~ Can't wait to make this again ;p
On a side note:
I'm Day 2 into my Live Below the Line Challenge... Okay honestly, no matter how much I eat, I still SO feel hungry after 2 hours. Harder than expected!!
If you'd like to follow updates on the challenge, follow me on Facebook: Here
If you'd like to donate to this cause, you can do so: Here (thank you!!)