Lemon Dill Beurre Blanc Recipes
LEMON-DILL BEURRE BLANC
From: http://www.finecooking.com Delicious over any kind of sear-roasted or salt-baked fish. Note: The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
Provided by MomLuvs6
Categories Sauces
Time 25m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
- Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
- Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
Nutrition Facts : Calories 171, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 150, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 0.3
LEMON-SAGE TROUT WITH BEURRE BLANC
Make and share this Lemon-Sage Trout With Beurre Blanc recipe from Food.com.
Provided by roscoe777
Categories Trout
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl combine lemon zest, chopped sage, salt and pepper. Rub all filets of trout with olive oil and season with lemon-sage seasoning mix. In an oven or open grill, roast trout at 350F for 10 minutes on a greased sheet pan. Roast until the thickest part of the filets start to flake.
- While trout is cooking saute the chopped shallots, garlic and bay leaf over hight heat. When the shallots are sweated deglaze the pan with white wine and lemon juice then reduce the liquid by half. Add the heavy cream and reduce that liquid by half. While the liquid is reducing set the butter aside and let it reach room temperature.
- Remove sauce from the heat and slowly whisk in the room temperature butter until all the butter has been incorporated. Adjust seasoning and strain the sauce through a fine mesh seive. Serve immediately.
Nutrition Facts : Calories 653.1, Fat 60.2, SaturatedFat 35.4, Cholesterol 208.6, Sodium 324.7, Carbohydrate 10.4, Fiber 3.3, Sugar 0.4, Protein 19
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
LEMON-DILL SAUCE
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
Categories Sauce Citrus Vegetarian Quick & Easy Lemon White Wine Dill Simmer Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.
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