Beurre Blanc, Demystified

See as how it's both Friday and Lent (although Lent is probably observed in France about as much as Tag der deutschen Einheit -- German Unity Day), it seems like a good time to discuss one of my favorite classic French sauces: beurre blanc. It's one of my favorite things to dress up any white fish: mahi mahi, orange roughy, you name it. Best of all, this white wine and butter sauce is really simple and quick to prepare. I like to throw in some fresh herbs (whatever is around), but that's totally optional. Here's the recipe:

Beurre Blanc with Herbs

3/8 cup white wine

1/4 cup vinegar

1 large shallot, finely chopped

6 Tablespoons butter

1-2 teaspoons assorted fresh herbs (use less for strong herbs such as thyme, more for milder one such as basil and parsley)

1. Simmer shallot with wine and vinegar in a small saucepan until reduced to a couple of tablespoons.
2. Strain out shallot and return liquid to saucepan (you skip this step if you're lazy and don't insist on a silky-smooth sauce)
3. Add chopped herbs, whisk in butter a tablespoon at a time until sauce is creamy and smooth. Serve immediately over seared, grilled, broiled, or sauteed fish.

Bon Appétit!