Topic · Sauce Making Fundamentals
Beurre Blanc Sauce Derivatives
Several sauces are easily produced with the same technique. Do not use an aluminum bowl or saucepan.
|
Serve with: |
Sauce Name: |
Ingredients and Method: |
||
|
Veal, vegetables, fish |
Lemon Dill beurre blanc |
Add to 1 cup/240 ml of white butter sauce, 2 tablespoons of lemon juice and 2 tablespoons of chopped fresh dill. |
||
|
Egg, poached fish, vegetable mousse, savory soufflé |
|
Stir 2 tablespoons of chopped herbs (tarragon, chives, basil, and parsley) into 1 cup/240 ml of white butter sauce. |
||
|
Fish, sweetbread, veal |
Red wine butter sauce |
Substitute 1 cup red wine for white wine, red wine vinegar for white wine vinegar. |
||
|
Fish, poultry and white meats |
White wine butter sauce |
Substitute ½ cup / 125 ml white wine and ½ cup / 125 ml white veal stock or cooking liquid from fish, poultry or meat for white wine and vinegar in white butter sauce. |
||
|
Fish and vegetables |
Softened butter sauce – Beurre fondu |
Replace the white wine and vinegar with 1 tablespoon water. Do not boil after adding butter. |
||
|
Fish |
Orange beurre blanc |
Reduce to a glaze, 1 chopped shallot, grated zest of 1 orange,6 tablespoons white wine, 2 tablespoons white wine vinegar, ½ cup freshly squeezed orange juice. Then mount with 1 cup un-salted butter cut in cubes (1 stick) |
||
