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| Citrus Beurre Blanc |
| Ingredients for Citrus Beurre Blanc |
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3 whole peeled Shallots, sliced
6 Clove Garlic, cut minced
3 Lemons cut into sixths
10 sprigs of fresh Thyme
2 Bay Leaves
2 approx. cup of White Wine
1 lb of Unsalted Butter, cubed
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| Method for Citrus Beurre Blanc |
• Lightly sauté shallots and garlic in olive oil
• Add lemons, fresh thyme, and bay leaves; stir and
braise for a minute
• Then add white wine and reduce until paste like
consistency
• Leaving on heat, whisk in butter one cube at a time
until all butter is incorporated
• Strain sauce through fine mesh strainer and
season with salt and pepper
• Keep warm until plating.
Note: This sauce is an excellent choice for both
fresh fish and shellfish dishes.
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