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

First make the Sauternes Beurre Blanc ... keeping the sauce just warm enough to absorb the butter. Season with salt, taste and add a little lemon juice if necessary. Strain through a fine sieve.

A salmon roe beurre blanc with Meyer lemon zest and gin take this dish to ... Begin to add butter piece by piece while constantly whisking the sauce. 11. Once all butter is incorporated, remove ...