Recipe by MARIA MAC *
This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.
Top Review by louclaire1
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!
- 1⁄2 cup white wine
- 1 shallot, minced
- 1 cup butter, cut into pieces
- 1⁄4 cup whipping cream
- 1 lemon, juice of
Directions See How It's Made
- In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
- Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.