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)
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
- Combine the wine, lemon juice, and shallots in a small pot over medium heat.
- Bring to a simmer and cook until reduced by three quarters.
- Stir in the cream and remove from heat.
- 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!