Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple ...

The popular Louisiana saltwater fish is topped with a beurre blanc made of fresh satsumas, white wine and herbs. While cuisine from Louisiana tends to fall into either the Creole or Cajun ...

Sauté until the onions are translucent, about 3 minutes. Pour in the white wine and reduce by half. Add the cream, reduce the heat to low, and simmer for 15 to 20 minutes. Strain the crab cream ...

And politics be damned; I want to live in a world where everyone should be able to put a beurre blanc on the table without hesitation. 4 tbsp white wine or cider 4 tbsp white wine vinegar or cider ...

The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.

A beautiful side dish of a mix of vegetables with a rich beurre blanc sauce. It’s the perfect accompaniment to simple grilled fish. Boil the potatoes in salted water with a few sprigs of mint ...

A salmon roe beurre blanc with Meyer lemon zest and gin ... quickly ensuring the shallots don’t get any color. 9. Add white wine vinegar and reduce by half. 10. Begin to add butter piece by ...

I have two major variations. One is a classic French beurre blanc. Reduce wine and shallots, and when the pan starts to get very dry, start whisking in room-temperature butter. Maintain the ...

butternut squash risotto and grapefruit beurre blanc Beef Bourguignon with bacon lardons, pearl onions and petite vegetables with a red wine reduction and whipped potatoes “We’re thrilled to ...

James in the kitchen ahead of his new ITV series, to bring Phillip and Holly a taste of New Orleans with his Cajun sea bass with lime beurre blanc ... onion), garlic and wine into a medium ...