Beurre Blanc Sauce for Fish
Basic recipe · Total time : 15 min · Prep : 5 min · Cook : 10 min · 2 servings
Allergens : Milk, Sulphites
Ingredients
For 2 servings
- 1 1 shallot
- 10 cl 10 cl crème fraîche
- 40 g 40 g butter
- 1 1/2 glass dry white wine
- 1 1/2 lemon
Method
- 1.Finely chop a shallot.
- 2.In a saucepan, over low heat, sweat the shallot with ½ glass of white wine and the juice of half a lemon. Let the wine and lemon reduce a little.
- 3.You can do this step a little in advance, while the fish is cooking for example.
- 4.When ready to serve, melt 30 to 40 grams of butter into the sauce, then thin it out with 10 cl of crème fraîche.