Of course, the only ones home were the cats, who just blinked at me. “I’m making beurre blanc this weekend!” I shrieked, brandishing a stick of butter and preventing all access to the kitchen.
BUERRE BLANC FULL
I shelved the idea for a while – after all, it was the holidays, and then my cleanse, and time gets away from you – but then all of a sudden it was February, a full three months after I had declared my love, and I hadn’t even sent it a Valentine. Who, incidentally, doesn’t like fish sticks but eats salmon. La chef Clémence Lefeuvre (Clémence Prau da nubile) inventò la beurre blanc apparentemente per caso, intorno agli inizi del XX secolo. I ruefully noted (in my head) that I was sure he wouldn’t mind if we had fish sticks every week, but throw a real fish into the mix and he’s turning up his nose like our toddler. That much? That much?!? We hardly ever have fish in this house. “I don’t really like fish that much,” he explained. I would perfect it and serve it with a flourish to family and friends, and my head would probably fill with pride as I recounted how wonderfully easy it was, and it would become an often-requested favorite.Įxcept the next time I put fish on the menu my husband balked. Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked. Turn off the heat, and set the beurre blanc aside. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Am I waxing a bit too poetic for you? Perhaps, but you have to understand – this sauce transformed my sauteed red snapper from a simple fish to the best poisson I’ve ever tasted. While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan.
BUERRE BLANC HOW TO
How could I not order it? After reading about Julia’s persistence in learning how to make it, I had to try this magical elixir in the form of creamed butter. That night I found myself at Alamo Square Seafood, and if there was anything to convince me of how my life keeps crashing into food, it would be the presence of beurre blanc on their menu. Place the steamed salmon onto hot plates and drizzle with the beurre blanc butter sauce. Check the seasoning and add extra pepper or salt to taste. In the end you should end up with a thickened sauce. The delayed flight out of LAX and lack of WiFi there made it easy to fall into Julia Child’s memories. Then little by little stir in the ice cold diced butter using a fork.
On my second trip to San Francisco last November I devoured My Life in France. Jump to Recipe Share Pin Email Save Saved!
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