Lemon Beurre Blanc

Say hi to Kate!

Kate is a New Yorker working in environmental health and safety, a mother of two gorgeous little boys and the talented lady behind Kitchen Trial and Error, which just happens to be my Secret Recipe Club partner for the month of August.

I laughed reading about Kate's start in blogging - a souped up point and shoot camera and a loaf of bread.  We've all gotta start somewhere Kate, and I'm so pleased you did start.

It took me literally 5 minutes to pick my recipe this month.  

I saw the word Butter.

It was written in French.

 

 

Lemon Beurre Blanc

(see Kate's original recipe here)

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6 tbsp white wine | juice of 1 lemon juice | 1 shallot, finely chopped | 1 tbsp cream | 110g unsalted butter, cold, cut into 8 pieces | sea salt

Serves 2

 

  1. Combine the wine, lemon juice, and shallots in a small pot over medium heat.
  2. Bring to a simmer and cook until reduced by three quarters.
  3. Stir in the cream and remove from heat.
  4. Using a whisk, add the butter, one piece at a time, until the sauce is smooth. when adding the butter, add each piece when there's a tiny sliver of the last piece left, or you risk the sauce separating..

I'm a huge fan of this sauce at the best of times, and I have to say that Kate's version did not disappoint.  I know you'll love it too as it is smooth and creamy with a lovely tangyness that swirls around your mouth.

Normally, for me, this sauce would be smothered over a piece of fluffy white fish, but today I wanted something simple...like the humble egg.  Wow!  What a combination.

 

 

For a quick fix ....should your sauce split, whisk in just a small amount of cold cream into the broken sauce.  As the beurre blanc is based on an emulsification between the acid, the fat and the milk solids, the cream provides a slightly more stable bridge for them all to attach to.

Just don't tell the French!