A buerre what? I know I know this sounds way too advanced for us aspiring chefs, but I promise you it is not and OMG will your special guest be delighted with this sauce. By now you’ve read my three part series over gaining confidence in the kitchen and cooking on a stove. Now it is time to take it up (within reason) a level.
Before I dive into this exquisite sauce I need to remind you that until about 2 years ago my cooking ability was pizza delivery or Chinese food. If I was feeling really ambitious maybe I would scramble an egg. 5 minutes before writing this post I joked with my dear husband “imagine at the coffee shop on our first date you telling me we would be married, living in Houston and one day you will cook and blog about a Buerre Blanc!” I would have laughed and ended our date. It is important for us aspiring chefs to look back and take pride in our accomplishments from time to time.
A Buerre Blanc is a French sauce that is typically a combination of white wine, shallots, lemon juice, heavy cream and BUTTER! I do not know why people do not cook with shallots more often. They are such an underrated ingredient. I just love the sweetness to the onion taste.
Generally you start the sauce off with the wine, juice and shallots on the stove and let it cook off until there is about 2 tablespoons left of liquid. Then you add the heavy cream salt and pepper, and get it to a boil. Finally you take the pot off the stove and put the butter in and then you swirl (not too hard or the sauce will be all over the kitchen, I have learned the hard way) until evenly combined. There are lots of variations of this recipe all over the internet.
What do you do with a buerre blanc sauce? Honestly it would make a great sauce with really anything. Wow that special someone with a chicken breast poured with this goodness (see picture below)! Flounder, Tilapia, Sea Bass would also be delightful with this sauce.
I am not going to say a Buerre Blanc is the easiest thing to make, but you do not need to be an expert to do it. Honestly the most important thing is to take the pan off the stove before you put the butter into the sauce otherwise it will break and you will have goo! Been there and it is gross. However, once you get this technique down you will have this heavenly French sauce that will make anyone think you are a professional chef and totally blow our a plain piece of chicken or fish out of the water.
Give it a shot and let me know how it goes in the comments section!
Sous Chef Andrew.
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