Beurre Blanc or Beurre Rouge

The other day, on my way home from work Molly called me and asked me to pick something up from the grocery store. I quickly learned that if you are wearing a chef coat in the grocery store you are going to get asked a lot of questions. One question; “what is a quick sauce for fish”? Answering her question I could have stayed there forever asking, what are you going to serve with the fish? How are you going to cook the fish? What sort of side will be with the fish?

I decided to give her a choice of two classic “gourmet” sounding though easy to make.

Beurre Blanc or Beurre Rouge.

Just because the names are French, don’t get intimidated on making this at home. These are by far the easiest pan sauces one can make. (Traditional French would strain the shallots, though I like the added bite) These both can be served with chicken, pork or fish. They heighten a dish as well as give great added flavor.


Beurre Blanc
Ingredients:
8 oz Crofut Le Crescent
1-1/2 oz white wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt

The How To:

Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.

Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste

Beurre Rouge
Ingredients
8 oz Crofut St. Croix
1-1/2 oz red wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt

The How to:

Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.

Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste


\m/ Richard