Thread: Sauces, Marinades, Dips, Gravys and Purees

How to make Butter Sauce

Butter Sauce, also known as Beurre Blanc, in France and finer restaurants, is a wonderful addition to most seafood.

Today's lemon butter sauce uses the addition of capers to give it a nice tang, and I've added just a hint of coconut milk. It's a faintly tropical beurre blanc sauce that goes really well on grilled fish.

To begin making our lemon beurre blanc recipe, we're going to combine

1/4 cup white wine, 2 tablespoons chopped chives, 1/4 cup chopped onion and the Juice from 1 lemon

in a sauce pot over medium heat. Stir until the butter sauce recipe has reduced by about one half.

Next, stir in 1/4 cup canned coconut milk and 1/4 cup heavy cream to the wine butter sauce and simmer a couple minutes.

Lower flame to very low heat. With a wire whisk, quickly stir in 3 sticks, or 3/4 pound, of softened butter, which have been cut into cubes. Add a little at a time until all of the butter is incorporated into the sauce.

Pour the butter cream sauce through a mesh strainer. Season to taste with about 1/2 teaspoon salt. To finish the white wine butter sauce, stir in 4 tablespoons of capers and 1/4 teaspoon of additional lemon juice, if desired.