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I am a very very average cook yet this sauce was so perfect. I feel very proud to have made something so delicious and perfect consistency. I poured the sauce over ocean trout with spinach leaves wrapped and baked in FILO pastry. Yummy! Thank you Maria. After two disastrous Buerre Blanc attempts I found your recipe easy!
I don't think I let the wine reduce enough because the sauce was very thin. I would have preferred it to be a little thicker. Also, I added tarragon. I served this sauce with Salmon, fresh spinach & potatoes. YUMMY!!
Great sauce, just what I had hoped for. Previously I have just melted butter and added lemon juice and pepper. I was never very happy with this solution but shied away from the very complicated lemon butter sauces which I find I don't have time for just before serving fish, as I am busy frying the fish... This can be made before the fish goes into the pan and keeps well on the turned off hotplate, to be heated just before serving. My guests were spooning it and pouring more and more. It really is delicious.
This sauce is delicious. It was exactly what I was looking for. I made a few small changes: I used chicken broth instead of white wine, added parmesan cheese and garlic powder. I poured this over crabmeat stuffed tilapia and baked it for about 25 minutes. It was amazing. Thank you MARIA MAC!!