Best Caviar Butter Sauce Recipes

CAVIAR BUTTER SAUCE

Steps:

• Heat a tablespoon of the butter in a wide heavy-based saucepan over medium heat. Add the shallot and sweat for a couple of minutes, without allowing it to brown.
• Deglaze the pan with the champagne vinegar. Simmer gently until the liquid has almost evaporated.
• Add the wine and fish stock and reduce until 3 tablespoons remain.
• Cut the remaining butter into large cubes.
• Begin swirling the cold butter into the liquid over medium heat. The liquid should be hot and it doesn't matter if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon.
• Season to taste just before serving and stir in 1 teaspoon of black caviar per person.

POACHED SCALLOPS WITH CAVIAR SAUCE

Steps:

• Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
• Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
• To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
• Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

TAGLIATELLI IN A CREAMY CAVIAR SAUCE

Steps:

• Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
• Melt the butter and add the cream, heat until just boiling.
• Add the caviar and stir.
• Warm through for about one minute.
• Add the cooked prawns or shrimp and warm through.
• Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
• Serve with a simple green salad.

CAVIAR CREAM SAUCE

Steps:

• In a small mixing bowl, combine all ingredients.
• Stir gently, chill until ready to serve.
• Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.