TOMATO BEURRE BLANC RECIPE FOR FISH OR FISH CAKES
This classic butter sauce is the perfect topping for our crispy, flavorful fish cakes (link below). As chef's apprentices we all learnt to make beurre blanc, but let it drop for many years as we steered away from the classics towards fresher, lighter dishes. This recipe reminds us the classics are there for a reason - we had forgotten how good this tasty butter sauce is and agreed we should make it more often.
Provided by Mark LaBrooy and Darren Robertson
Categories Dinner
Yield SERVES 4
Number Of Ingredients 11
Steps:
- 1. Put a medium-sized saucepan on a high heat, add the oil, onion, chilli and garlic and cook until soft. Add the tomatoes and cook until soft, completely broken down and caramelised. 2. Add the vinegar and lemon juice, cook for a few more minutes then turn the heat down to low. Constantly swirling the pan, add a few pieces of butter at a time. Once they have melted, add more butter until all the butter is used. Do not overheat or overwork the beurre blanc or it will split. 3. Remove from heat, add the herbs, season well and serve with our delicious fish cakes.
SEARED SCALLOPS WITH TOMATO BEURRE BLANC
Steps:
- Make beurre blanc:
- Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
- Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
- Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
- Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
- Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.
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
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
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
CLASSIC BEURRE BLANC SAUCE
Steps:
- Make the shallot reduction: In a medium heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring, until shallots are soft and translucent but not browned, 1 to 2 minutes. Stir in the dry white wine and white wine vinegar; cook, stirring occasionally to reduce the liquid until about 2 to 3 tablespoons remain.
- Add the cream: Add the cream and salt to the pan and bring to a boil, over medium-heat and cook, stirring, for 1 minute.
- Strain the sauce: Pour the sauce through a fine-meshed strainer into a small bowl and press down using a spoon to extract as much liquid as you can. Rinse out the saucepan.
- Add the butter to strained sauce and season: Return the strained sauce to the pan and reduce the heat down to low. Whisking vigorously, add the remaining 8 tablespoons butter, a few pieces at time. When each addition is incorporated, add more butter, until all of it is incorporated and the sauce looks creamy and coats the back of a spoon. It will resemble heavy cream. (It is not a thick sauce.) Stir in the salt and pepper.
- Serve the sauce: Serve the sauce immediately. If not using right away, keep it on the side of the stove to maintain a lukewarm temperature until ready to use. Just before serving, reheat over low heat, whisking constantly, until hot. Did you love this recipe? Give us some stars below!
TOMATO BEURRE BLANC
Great sauce over fish.
Provided by sbjonas
Categories Marinades and Sauces
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Make the reduction by dicing the shallots and garlic. 2. Place them into a pan with the stock, tomato flesh, vinegar and herb stalks. 3. Allow to simmer and reduce to about 100ml in volume. 4. Once reduced strain through a sieve. 5. You can then either store the liquid reduction in a jar or bottle to use later. 6. To finish the sauce simply add the cream and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat. 7. Be sure not to overheat the sauce when adding the butter as it may split.
Nutrition Facts : Calories 286 calories, Fat 24.5903344485659 g, Carbohydrate 10.7808653181146 g, Cholesterol 73.675737446318 mg, Fiber 0.380619037557907 g, Protein 5.49207700363174 g, SaturatedFat 14.8885101254241 g, ServingSize 1 1 (276g), Sodium 348.934124010416 mg, Sugar 10.4002462805567 g, TransFat 1.52341105914478 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.
WHITE BUTTER SAUCE: BEURRE BLANC
Provided by Food Network
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
- Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.
DUNGENESS CRAB CAKES & TOMATO BEURRE BLANC
This is a sublime combination of high quality ingredients and beautiful presentation. Makes a very nice appetizer for 6 or possibly a light dinner for 4.
Provided by PhoenixReborn
Categories Crab
Time 1h
Yield 6 crabcakes, 6 serving(s)
Number Of Ingredients 25
Steps:
- For the Crab Cake:.
- Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
- Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
- Season with salt and pepper to taste.
- Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
- Tomato Beurre Blanc: Sauté the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
- Reduce by about 50%.
- Add the balsamic vinegar and heavy cream.
- Continue to cook for 3-4 minutes, stirring constantly.
- Reduce heat to low. Add the cold butter a little at a time while continually stirring.
- When all of the butter is incorporated remove from heat and strain.
- Season with salt and pepper. Cover to keep warm.
- To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
- Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
- Place crab cakes on the heated pan and cook until golden brown.
- Turn and brown other side.
- To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
- Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.
Nutrition Facts : Calories 433.6, Fat 35.5, SaturatedFat 15, Cholesterol 107.1, Sodium 684.6, Carbohydrate 14.3, Fiber 1.7, Sugar 3.8, Protein 15.9
SEARED SCALLOPS WITH TOMATO BEURRE BLANC
Make and share this Seared Scallops With Tomato Beurre Blanc recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make beurre blanc: Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
- Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
- Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
- Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
- Sauté scallops: Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
- Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.
Nutrition Facts : Calories 341.5, Fat 23.8, SaturatedFat 14.8, Cholesterol 97.3, Sodium 693.7, Carbohydrate 8.3, Fiber 0.3, Sugar 1.1, Protein 19
BEURRE BLANC (WHITE BUTTER SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories sauces and gravies
Time 10m
Yield About one cup
Number Of Ingredients 4
Steps:
- Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
- Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 15 grams, Sodium 4 milligrams, Sugar 0 grams, TransFat 1 gram
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