Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other ... Other versions will sometimes ...

Bring a medium (4-quart) pot of water to a boil over high heat. Add enough salt so the water is pleasantly salty, followed by ...

With many fine meals, the secret is in the sauce ... Mix the butter and hot water, then set it aside to get cold. Beat the egg yolks very lightly, and add the lemon juice, paprika and salt ...

Fish fillets marinated in lemon juice, sauteed in oilve oil and drizzled with sweet lemon-butter sauce. A simple yet impressive dish. 4 fillets fish 30 gm butter Juice of 3-4 lemons 1 tsp sugar, or to ...

While the fish is cooking, make the sauce. Put the egg yolk and lemon juice in a small lidded jar. Shake well, until emulsified. Melt the butter in a small pot, then pour into the jar. Cover ...

Saute the ham lightly in a hot skillet. Remove the ham and set aside. Then saute the oysters in the ham fat until the edges ...