Prep 5 mins
Cook 10 mins
A Beurre Blanc that utilizes an acid summer beer instead of white wine. Great for white fish and shellfish.
- 1⁄4 cup beer, preferably light and acidic (Belgian Wit or a summer seasonal)
- 2 teaspoons lemon juice
- 1 teaspoon onion, minced
- 1 teaspoon garlic, minced
- 1⁄4 teaspoon whole black peppercorn
- 3 tablespoons butter
- salt, to taste
- Combine beer, lemon, onion, garlic, and pepper in a saucepan over high heat and bring to a boil for 2-3 minutes.
- Reduce heat to low and reduce by half.
- Remove pan from heat and whisk in butter, a 1/2 tsp at a time, until fully integrated.
- Add salt and strain into a ramekin for serving.
Excellent! I used a local Wit beer. I doubled the recipe to use for 2 for dipping shrimp in. The sauce has a slight, subtle "butterscotch" flavor. Thinking it would really go well with a Dungeness crab! Made for Best of 2011 game.
I served this with fish, and it was delicious! First time I've ever used beer in a butter sauce for fish....This is great! Made for PAC Spring 2011.