Beurre Biere

Submitted by Pangaea

"A Beurre Blanc that utilizes an acid summer beer instead of white wine. Great for white fish and shellfish."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 2

ingredients

• 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

directions

1. Combine beer, lemon, onion, garlic, and pepper in a saucepan over high heat and bring to a boil for 2-3 minutes.
2. Reduce heat to low and reduce by half.
3. Remove pan from heat and whisk in butter, a 1/2 tsp at a time, until fully integrated.
4. Add salt and strain into a ramekin for serving.

Reviews

[Outta Here]

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.

 

[breezermom]

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.