We’re happy to report it also goes well with our POACHED SALMON and our EASY ROAST CHICKEN and BUTTERED VEGETABLES. Though it’s fabulous with trout, this saucy story doesn’t end there. It helped turn a favourite fish dish into something that made our taste buds jump for joy. This sauce was crafted to accompany our GRILLED WHOLE RAINBOW TROUT recipe. But by all means, you can make it without the herbs if you’re so inclined.
This adds a wonderfully fresh flavour and aroma to the sauce. We then took our perfectly prepared sauce and added in three of our favourite fresh herbs: chives, parsley and dill. The key to making it successfully is to vigorously whisk the butter on a very low heat to prevent the sauce from separating.
Traditionally a BEURRE BLANC is the result of emulsifying butter in the wine, vinegar and shallot reduction. For this recipe, the trio is reduced to a pinkish concentrate that gives the sauce much of its tangy favour. If it sounds familiar, you may be remembering it from the very first step of making a SAUCE BÉARNAISE. The combination of white wine, white wine vinegar and shallots is a classic often used in French cuisine. Check out our SALAD COLLECTION for inspiration on using them in other recipes. Many of them are also used in some of our other salad dressing recipes, so we suggest keeping them on hand.
Wanna get saucy? We’ve got lots of ways to help! Let’s get back to the sauce at hand: INGREDIENTSĮverything needed to make this light but flavourful sauce should be readily available at your local grocery store. Finally pasta lovers frequently tell us how this MARINARA SAUCE is the best they’ve ever had. Lots of people love this MORNAY SAUCE, especially when CROQUE MONSIEUR is in the works. This HERBED BEURRE BLANC is an essential sauce that offers lots of opportunities for pairing with fish, seafood, poultry and simple vegetable sides.īefore we detail a few things about it, how about an invitation to check out some of our other sauce recipes? You have two options for trying your hand at EGGS BENEDICT this classic HOLLANDAISE SAUCE or our ready-in-under-five-minutes HOLLANDAISE HACK. A well prepared sauce is also a solid way of elevating the appearance of a dish to make it more appetizing. One of the easiest, yet often overlooked, ways of adding interest to a main course or favourite vegetable dish is to serve it with a flavourful sauce. This HERBED BEURRE BLANC can help your best meal taste ever better!
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