Accounts of culinary school experiences, recipes, favorite foods/restaurants and beyond, enjoy!
Saturday, July 14, 2012
Beurre Blanc....enough said
Hi all, hope your doing well. I'm doing okay, still not in a restaurant, but haven't really been trying to be either. For a while now, I've been craving fish and have been having something of a difficult time finding a market that sells only seafood here in West Palm Beach. My choices are limited at Publix but I will deal with it for now. If anyone knows of a seafood market, I would deeply appreciate if you could contact me with the information. Back to the fish craving, I managed to find two lovely whole yellow tail snapper at a great price in Publix, so I snatched them right up. In my mind these beautiful fish deserved to be eaten with a sauce of some kind, something that would elevate the flavor of the fish and quell my cravings. I remember one of the chefs at culinary school mentioning how beurre blanc is great with fish and I instantly knew I had to have it.
Once my fish was prepared and the beurre blanc poured over it, I couldn't wait to have a bite, when I put the chunk of fish covered with sauce into my mouth, to say that it was "mind blowing" would be an understatement. My taste buds screamed for mercy, my arms went up in unison, my head fell back and I moaned, yes, I moaned in exquisite delight. A foodie would call this a "foodgasm" but I'm not a fan of the term and by the way it is a word in the urban dictionary. No, "foodgasm" wouldn't cut it, perhaps it should be called a mouthgasm, palategasm, tastebudgasm, oralgasm! Whatever the term I don't think I could ever eat fish again without my beurre blanc, ORGASMIC! hows that?
Now beurre blanc is not a classic sauce, it's not one of the "mother suaces", but in my eyes it should be. It is very simple to prepare and can only bring happiness to those who choose to eat it, below find the recipe for beurre blanc and some photos. Thank you for reading, feel free to leave comments, take care and enjoy!
1 cup white wine vinegar
1 cup dry white wine
salt to taste
white pepper to taste
1 shallot minced
2 sticks of butter (cold)
Before I begin the method, I want to warn you that beurre blanc does not hold for long, you should use it immediately. If you need to reheat it do so on low fire stirring rapidly. Dice the shallot, put it aside, cut chilled butter into medium chunks, heat up a pan. Add white wine vinegar then add white wine, let them reduce two or three minutes. Add two tablespoons of butter and stir in rapidly. Add shallots and stir. Add in two more tablespoons of butter stir rapidly, take the pan off the fire, here you can add the white pepper and some salt. Return the pan to the fire and keep adding the butter and stirring until it's all in the pan. Once you have it seasoned the way you want, take it off the fire. It's ready, serve as desired. Sauce should be creamy, smooth, shiny in appearance and sinful.