Cajun Beurre Blanc
A buttery and creamy Cajun Beurre Blanc Sauce that pairs perfectly with seafood dishes. Simple ingredients and 6 simple steps!
Equipment
- Sauce Pan
Ingredients
- 2 tablespoon Lemon Juice
- 1 Large Shallot
- 1 Cup White Wine
- 2 Bay Leaves
- 1 tablespoon Creole seasoning
- 1 Cup Heavy Cream chilled
- 4 tablespoon Butter room temperature and separated (1 tablespoon each)
- Pepper Optional
Instructions
- Squeeze the lemon juice and finely dice your shallots.
- In a medium pot on medium heat, bring the following ingredients to a boil : Wine, Lemon Juice, Shallots, Creole Seasoning and Bay Leaves.
- Once boiling, reduce to a simmer and cook until the liquid reduces to about 2 tablespoons. This will take 20-25 minutes. Be patient, as this concentrated base builds flavor.
- Slowly stir in the heavy cream and bring back to a gentle boil. Reduce to a simmer and cook until the sauce reduces by half. This takes 15-20 minutes. Stir every few minutes.
- Lower the heat to low and allow the sauce to cool slightly, keeping it below 195°F. Begin working in the butter one Tablespoon at a time, letting each piece melt before adding the next.
- Once all the butter has melted and the sauce is smooth, strain out the solids and serve immediately.
Video
Nutrition
Calories: 241kcalCarbohydrates: 4gProtein: 1gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 65mgSodium: 74mgPotassium: 104mgFiber: 0.4gSugar: 2gVitamin A: 1166IUVitamin C: 3mgCalcium: 35mgIron: 0.3mg
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