Best Smoked Tomato Beurre Blanc Recipes

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

TOMATO BEURRE BLANC

Steps:

• 1. Make the reduction by dicing the shallots and garlic. 2. Place them into a pan with the stock, tomato flesh, vinegar and herb stalks. 3. Allow to simmer and reduce to about 100ml in volume. 4. Once reduced strain through a sieve. 5. You can then either store the liquid reduction in a jar or bottle to use later. 6. To finish the sauce simply add the cream and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat. 7. Be sure not to overheat the sauce when adding the butter as it may split.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

SMOKED TOMATOES

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE

Steps:

• Mix the marinade ingredients together, add veal tenderloin and refrigerate for 24 hours.
• Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium. In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper. Slice veal and top with sauce.

CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC

Steps:

• In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil. Brush 8 (5-ounce) timbale molds with clarified butter. Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold. Brush the paper with butter. Divide the crabmeat among the 8 molds. Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse. Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven. Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours. Drizzle with Smoked Tomato Beurre Blanc before serving.
• In a 2-quart heavy bottomed saucepan over medium heat, melt the butter. Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown. Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream. Remove from the heat and add to the flour mixture, whisking to incorporate. Place over medium heat and cook, stirring frequently, until mixture is very thick. Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth. Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above.
• For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains. Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2. Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use.

BASIC BEURRE BLANC

Steps:

• Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
• Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.