Shallot Butter Sauce For Seafood Bbq Recipes

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SHALLOT- BUTTER SAUCE FOR SEAFOOD BBQ



Shallot- Butter Sauce for Seafood BBQ image

This sauce is wonderful for BBQ oysters. Just slip some into the oyster when the shell pops open. Myself, I nearly always add garlic but it is a lovely subtle sauce even without my friend Ms Garlic. There is enough sauce for 4 servings of seafood

Provided by Bergy

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb very cold butter
1/3 cup shallot, minced
3 tablespoons beer
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper
12 drops hot pepper sauce (I use Peri-Peri)
2 tablespoons fresh parsley, chopped
salt
pepper

Steps:

  • Put 2 tbsp butter in fry pan and sauté the shallots until transparent& golden 5 minutes.
  • Whisk in the beer, vinegar, lemon juice& cayenne.
  • Heat 2-3 minutes until bubbly and kind of syrupy.
  • Cut remaining butter into table spoons and over very low heat (barely warm) adding a tbsp at a time whisking it into the sauce.
  • Add the next piece only after the previous one has melted inches.
  • Remove sauce from heat and whisk in the hot sauce and parsley.
  • Season with salt and pepper.
  • Serve the sauce barely warm with your favorite seafood.

GRILLED SALMON WITH HERBED BUTTER SAUCE



Grilled Salmon with Herbed Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to10 servings

Number Of Ingredients 14

1 (5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Preheat a grill to high heat.
  • To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
  • Transfer to a warmed platter and brush with Herbed Butter Sauce.
  • To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
  • Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
  • Reserve warm.

SHALLOT AND GARLIC BUTTER



Shallot and Garlic Butter image

Categories     Condiment/Spread     Dairy     Garlic     Chill     Pan-Fry     Shallot     Gourmet

Number Of Ingredients 4

6 unpeeled garlic cloves
1/4 cup vegetable oil
1/2 cup thinly sliced shallot
1 1/2 sticks (3/4 cup) unsalted butter, softened

Steps:

  • In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.

NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)



Norwegian Butter Sauce (Sandefjordsmor) image

This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 27m

Yield 4

Number Of Ingredients 6

2 lemons, juiced
½ cup heavy cream
5 tablespoons cold, unsalted butter, cut into cubes
salt to taste
cayenne pepper, to taste
2 tablespoons chopped fresh Italian parsley

Steps:

  • Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
  • Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.8 g, Cholesterol 78.9 mg, Fat 25.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 16 g, Sodium 54.7 mg, Sugar 0.1 g

SHALLOT BUTTER



Shallot Butter image

Use this flavorful butter on any grilled food.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter
2 shallots, finely chopped
1/4 cup fresh oregano leaves
1/2 cup dry white wine
4 tablespoons freshly squeezed lime juice (2 limes)

Steps:

  • In a small saucepan set over medium heat or cooler area of a grill, combine butter, shallots, and oregano; melt. Stir in the wine and lime juice. Set butter aside until ready to use.

WINE SAUCE FOR SEAFOOD



Wine Sauce for Seafood image

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Provided by Nicole0615

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 17m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced shallots
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup white wine
1 lemon, juiced
1 tablespoon fresh parsley

Steps:

  • Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g

BUTTER SAUCE WITH SHALLOTS AND WINE



Butter Sauce With Shallots and Wine image

This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.

Provided by threeovens

Categories     Sauces

Time 20m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

2 tablespoons shallots, finely chopped
2 tablespoons dry white wine
1/4 teaspoon fresh ground pepper
4 tablespoons butter, room temperature
4 tablespoons olive oil
salt (optional)

Steps:

  • Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
  • Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.

Nutrition Facts : Calories 154.1, Fat 16.7, SaturatedFat 6.1, Cholesterol 20.4, Sodium 55.4, Carbohydrate 0.8, Sugar 0.1, Protein 0.2

GRILLED HALIBUT WITH BASIL-SHALLOT BUTTER



Grilled Halibut with Basil-Shallot Butter image

Provided by Janet Fletcher

Categories     Food Processor     Fish     Herb     Backyard BBQ     Basil     Seafood     Halibut     Summer     Grill/Barbecue     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 cups (loosely packed) fresh basil leaves
1 large shallot, coarsely chopped
8 tablespoons (1/2 cup) unsalted butter, room temperature
1 teaspoon grated lemon peel
6 6-ounce halibut fillets
Extra-virgin olive oil

Steps:

  • Finely chop basil and shallot in mini food processor. Add butter, 2 tablespoons at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon peel and season basil-shallot butter with salt.
  • Prepare barbecue (medium heat). Rub fish fillets on both sides with olive oil. Grill until fillets are just opaque in center, about 4 minutes per side. Transfer fish to plates. Immediately spread some basil-shallot butter over fish. Serve, passing additional basilshallot butter alongside.

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