The addition of lime in this recipe for a typically French butter sauce adds a zestiness that works superbly with simple grilled or pan-fried fish. Beurre blanc translates from the French as "white butter".

Serves
6

Preparation

10min

Cooking

15min

Skill level

Easy
By
Average: 3.3 (12 votes)
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Ingredients

  • 4 French or Asian shallots, finely diced
  • 100 ml verjuice
  • 200 ml lime juice
  • 1 pinch sea salt
  • 2 tbsp cream
  • 250 g cold, diced unsalted butter
  • finely ground pepper

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Reduce shallots, verjuice and half the lime juice until syrupy. Add salt, then the cream.

On a low flame gradually whisk in the butter until it is all incorporated.

Add the remaining lime juice and season to taste.

Keep in a warm place until required.