I enjoy messing around with the lighting, turning different angles, hiring people to help me set up shot (ie training my friends how to hold the phone) but when it's time to eat, it's time to eat. Chronicling my journey to the food blog could be a blog in itself.
Because I "bite it and write it" it's inconvenient at times to whip out a camera (or cell phone) to take a quality pic.
I always get ravenous just before I have to go to work and I never seem to eat enough before I go. I snack, snack, snack all night long because I didn't eat enough for dinner.
I felt luxurious and in need of some gourmet food but I was short on time and even shorter on money.
Here comes beurre blanc. BURR BLONK. White butter sauce.
I prefer using butter to margarine or other butter substitute product because it's better for you. I don't want any of my fats hydrogenized, aerobicised, or otherwise manipulated into tasting good. Give me the butter (in small healthy amounts, please)
Citrus Beurre Blanc
1 large shallot, finely minced I didn't have shallots, so I used Vidalia onions and I diced mine because I wanted them to be promenent in the sauce.
1/4 cup white wine or dry vermouth
1/2 cup lemon juice, orange juice, lime juice or white wine vinegar
5 ounces unsalted butter, cut into pieces
Salt to taste
White pepper to taste I don't like the taste of white pepper so I used my peppercorn medley. I didn't care if the specs showed.
In a saucepan, combine shallots with the wine and citrus juice. Reduce until syrupy. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. The sauce should have a thick, creamy consistency. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break.
Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos. Garnish with oranze zest.
This sauce really is very easy. Easier than some, fancier than most.
Some people add cream to beurre blancs and I say NO NO No no no to this one. It makes me want to cry. If your emulsion breaks, so what. Cream is not the answer. Whisking in more cold, whole butter is the answer.
I chose not to strain it because #1: time #2: a juicy morsel of citrus never hurt anybody.
And everything goes good with chocolate...
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.