White Butter Sauce For Fish or Veggies

by Catherine Ipcizade | More from this Blogger

17 Aug 2006 10:37 AM

Because I didn't grow up eating seafood (I know, I know, the horror!) I really need a sauce to accompany it now to enjoy it. My husband loves seafood and prefers his with olive oil and lemon juice as the only seasonings. This is a sauce recipe that even he would like. It's flavorful, delectable, and delicious. Give it a try the next time you cook fish, or try spooning it over veggies.

For this recipe you'll need:

1/3 cup champagne vinegar

1/3 cup dry white wine

2 shallots, chopped finely

½ lemon, juiced

2 bay leaves

½ cup heavy cream

2 sticks unsalted butter, cut into slices

Salt and pepper to taste

2 TB chives

To make this recipe:

In a 2 Quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves. Simmer for 5-8 minutes until the mixture is reduced. Add cream and simmer again, uncovered, for another 5-10 minutes, until it reduces to desired consistency. Reduce heat to low and remove the bay leaves. Whisk the butter into the mixture in small batches, making sure it doesn't get too hot. You don't want it to be hotter than 130 degrees. If it starts to separate, remove the pan from the heat and add 2 ice cubes. Whisk quickly until it comes back together. Season with salt and pepper, fold in chives, and serve immediately.

Makes 1 cup of sauce.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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