Yield: Yields about 3/4 cup
Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It’s delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
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Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
I just made this and it was fantastic! I had to sub with dried dill and skipped the zest because I didn't have a zester but it still came out great. It tasted like something you'd get at a fancy restaurant but it was very easy to make.
Just used this tonight to make some rather plain tilapia dance a delightful tango! Excellent sauce for sure. Thanks again, Tony! Your recipes always amaze!
I tried the salt crusting cooking method in the April/May issue on a red snapper. Since I didn't use one of the recommended fish in the article, I won't review the salt crusting recipe. (If you don't follow the directions, don't pan the recipe!) I thought that the fish was overly salty. I want to try it again with one of the fish they advised using. But, this sauce saved the dish. I didn't have any shallots on-hand, but the white part of some green onions worked nicely. The green part went into the cavity of the fish. This one will make regular appearances when I serve baked/broiled fish. I'd like to try it on crab cakes, and possibly steamed broccoli or asparagus, too.
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