If you're going to eat a whole stick of butter with your crab, fish, or steamed or boiled lobster dinner, you might as well dress it up a little with the French language. On a vacation to Maine I decided to tang things up with one of the lobster dinners we had in our rented cottage.

Step 1: Ingredients

A beurre blanc is a pretty simple sauce to make that will have people thinking you're working some kind of voodoo mojo in your kitchen to come up with such a tasty thing.

You need:

A whisk

1 stick cold unsalted butter (cut into 1/2 or 1 tablespoon nuggets)
6 - 8 oz Dry white wine
1 - 2 oz Lemon juice (about 1 lemon)
1/4c Onion or, more traditionally, shallot (finely diced)
Salt and Pepper (white pepper if you're OCD)
Cream or milk

Here I added garlic, which I didn't add enough to really be able to tell that there was any in it at all. So you can skip that or add a whole lot more. I wonder how it would be to replace the onion entirely with garlic.It could be gross or it could be heaven, but if any of you try, let me know.
Thanks, thanks.
So is it a mother sauce or a derivative?
No, not a mother sauce, but you can mess around with it endlessly.
So is it a mother sauce or a derivative?
Dont try to re-heat it. If it gets too hot, the sauce will break. And yes heavy cream can help it from not breaking.
If the quality of the sauce matches the quality of the writing, then you've garnered a fan for life! Looks good; sounds great! I will make this tonight!
Hope it goes well. <br>

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