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".
- 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
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.
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.