Prep 5 mins
Cook 20 mins
It is among the most famous french recipes that you find Buerre blanc sauce aka butter sauce. Goes well with seafood and if you ask me a vegetarian, there is a hell a lot of other dishes that it can enhance the taste of. My daughter loves this on ravioli, pasta and we love it as an additional sauce to make our wheat bread sandwiches and falafels taste better without being too much!!! Use margerine and soy milk to make it vegan. Get Fit Facts: An average butter sauce has a whopping 600-1500 calories in itself. Plus the main course that you dribble it on takes you far from the needed 2000 calorie diet a day. Hence, the attempt to reduce the butter sauce to a meager 130 calories so you don't over blow a whole day's good eating:-)
- 2 tablespoons butter (yes that is all that is needed!!!!!!)
- 2 tablespoons flour
- 1 teaspoon of butter to fry the flour
- 1 small red onion, finely chopped
- 1 bunch cilantro, washed and roughly minced
- 3 garlic cloves, peeled and minced fine
- 250 ml non-alcoholic carbonated water
- 1 tablespoon vinegar
- 1 tablespoon salt
- 1⁄2 cup whole milk
- 1. In a sauce pan add the soda, vinegar, onions, garlic and cilantro and let it reduce.
- 2. when it has almost absolutely reduced to a fourth, filter the concentrated liquid to remove the solid parts (onions, cilantro -- ) save the liquid.
- 3. In the same pan add the 1 teaspoon butter and melt. To this add the flour and mix well. When the flour emits a cooked smell (not burnt) add the saved liquid and the milk one after the other slowly and let boil.Keep stirring constantly or else the flour will goop.
- 4. The sauce is ready when it is in a thick but pour-able consistency. Adjust salt and garlic to taste. Some like it strong and some just like a hint. You may also add the zest of a lemon to make a lemon butter garlic sauce. It is a good variation. I let couple of the cooked cilantro float in the sauce, but its optional.