Best Boiled Peanut Beurre Blanc Recipes
BEURRE BLANC
Yield makes 1 cup
Number Of Ingredients 6
Steps:
- Bring to a boil in a small heavy-bottomed pot: 2 shallots, diced fine, 1/4 cup white wine vinegar, 1/2 cup dry white wine, A few black peppercorns, A pinch of salt.
- Cook until the liquid is almost completely gone (as the liquid gets low, reduce the heat). Remove from the heat when the shallots are still moist but not floating in liquid. (This step can be done far in advance.) Put the pan over a very low heat. Bit by bit, whisk in: 14 tablespoons (1 3/4 sticks) butter, cut into small pieces.
- Wait until each addition is mostly melted and incorporated before adding more. Monitor the heat; the sauce should be warm while the butter is being added but not hot or the sauce will separate. Oddly enough it will also separate if the sauce gets too cool while the butter is being added. Once all the butter has been incorporated, taste for salt and add more as needed. Thin with a splash of fresh wine, some broth, or even water; the added liquid helps keep the sauce from breaking or separating and makes it lighter. Strain if desired. Serve immediately or keep warm in a double boiler over warm, but not hot, water, or in a warmed thermos.
- Flavor the sauce with chopped herbs, capers, or nasturtiums.
- Add whole spices, such as coriander or fennel seeds, along with the peppercorns.
- A simpler sauce can be made by putting 3 table spoons wine, lemon juice, or even water in a pan, bringing to a boil, and swirling or whisking in 4 tablespoons (1/2 stick) butter, cut into small pieces, and a pinch of salt.
BOILED-PEANUT BEURRE BLANC
"Finish with gremolata and boiled peanuts." How often have you heard that phrase? Or, for that matter, the words "boiled-peanut beurre blanc"? Such is the beauty of melding Southern and French techniques. And who better to teach us a thing or two about fresh takes on Southern food than a Canadian, happily assimilated in Georgia? Hugh Acheson says that any medium-bodied fish will work with the sauce. We believe it to be delicious with flounder.
Provided by Hugh Acheson
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns.
- Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love