Dill beurre blanc

This sauce is so great with salmon and is really flexible. Sub your favorite herb for the dill or stir in a little grated parm with the butter. Yum

Makes about a cup of sauce

2 shallots, chopped fine

1 Cup dry white wine

1/4 Cup lemon juice or white wine vinegar

1 tablespoon heavy cream

12 tablespoons cold unsalted butter, cubed

3 Tablespoons chopped dill or other herb (optional because plain is great too)

Salt and white pepper, to taste

  1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 3 tablespoons.
  2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
  3. Stir in chopped herbs, and season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

3 responses to “Dill beurre blanc

  1. For me, beurre blanc ranks up on the same level as hollandaise. I could eat it on anything. I think it could definitely be put in the sickdelicious category!!!

  2. ONE TABLESPOON cream…really?? it wouldn’t be 1 cup by chance would it?

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