You will love this beurre blanc sauce!
At least I do, because this French classic butter sauce is so good. I like it best in combination with a good chunk of steamed salmon, boiled potatoes and a good portion of sauerkraut.
We were in Paris a couple of years ago. And we decided to treat ourselves to a good old fashioned plate of sauerkraut with fish. This dish is called choucroute in French. So the hubs searched for the best place in Paris that was famous for its choucroute.
I don’t recall it’s name, but the restaurant was pretty close to the Gare u Nord railway station. We could choose between 2 types of sauerkraut dishes: one with fish and one with meat. We all decided that we wanted to eat fish that night. Also makes it easier to choose the wine. The choucroute was lip smacking good. Smooth, vinegary, with lovely bits of salmon and halibut.
The plates were huge, way too much to finish so we took the leftovers home. Anyway, that generous fish choucroute came with a lovely jug in which sat the most delicious beurre blanc sauce I’ve ever had. Hands down delicious.
Beurre Blanc Sauce
Whatever you do, do take your time to make this butter sauce. Don’t rush it because the ice cold butter has to melt very slowly to turn it into a thick sauce. It kind of resembles a bernaise sauce but then without the fresh tarragon.
For this recipe the salmon needs to be steamed but if you haven’t got the needed tools for that you can always poach the salmon gently in hot water.
This beurre blanc is also a great sauce for scallops by the way!
Beurre blanc, a French butter sauce!
- 2 fillets fresh salmon
- 1 small shallot
- ⅓ cup dry white wine (80 ml)
- 1 tbsp white wine vinegar
- 4,5 oz unsalted butter (125 g), ice cold and diced
Season the salmon with pepper and salt. Then steam it. If you don’t have a steamer, use a pasta pan. Pour a little water in the pan and place the pasta pan on top. Then place a piece of cling film in the pasta pan and top with the fresh salmon.
- Cover the pan and place it over media-high heat. Bring the water to a boil and steam the salmon for about 7 to 8 minutes depending on the thickness of your salmon steaks until cooked through.
Once the salmon is steamed, take the pan off the heat but leave the fish in it for now. Peel and chop the shallot finely. Then add a little butter to a medium saucepan and place it over medium heat until melted.
- Once melted, add the chopped shallot and a pinch of salt and pepper.
Gently fry the shallot in the butter for about 5 minutes. Then pour in the white wine and vinegar.
Let the shallot cook in the vineagr until it has more or less disappeared. Turn the heat low now. Then little by little stir in the ice cold diced butter using a fork.
Do this very slowly. In the end you should end up with a thickened sauce. Check the seasoning and add extra pepper or salt to taste.
Place the steamed salmon onto hot plates and drizzle with the beurre blanc butter sauce. Serve immediately.