Beurre Blanc
By Jane
4 portions
I first made this classic French sauce replacing the butter for olive oil for some Californian Clients who were vegan, and I’ve never looked back - it’s better with olive oil and healthier too.
Sautée 1 tbs olive oil with one chopped shallot
until shallots are translucent and starting to brown
Add 1 cup dry white wine
Simmer on low 3 minutes
Add a few sprigs of fresh thyme, and a dash of white balsamic vinegar or champagne vinegar.
Whisk in 3 Tbs extra virgin olive oil
Until all incorporated. Let simmer for 5 minutes and remove from heat - serve immediately or re heat later.
Wonderful with fish or veal.
Red Wine Sauce with Black Cherries
I serve this sauce with duck breast as it softens the gameyness of the duck with a sweet sultry sauce. I have a wonderful food memory of having this at a very fine restaurant in Sarlat, with a glass of Bordeaux.
4 portions
2Tbs plus 1 tsp good quality unsalted butter or duck fat
1 medium shallot - cut into battons
1 cup of drinkable fruity full bodied red wine Grenache Syrah or Cabernet blend is a good choice.
1/2 cup of fresh pitted or whole conserve md cherries
A jigger of port wine, or a teaspoon of full flavored honey or bonne maman cherry jam.
ny of the above adds a nice bit of sweetness and is the perfect compliment for this sauce..
Simmer on low for 10 minutes without the top to reduce and thicken.
serve immediately or re heat later.
Pea Purée Parfait
When the fresh peas arrive in spring time this is a great way to make a gorgeous bright green sauce from them which goes perfectly with a nice firm fish like cod. Have an ice bath ready (2 cups ice cubes and 1/2 gallon water) , heat a big stock pot with 1,5 gallons of water to a boil and add 2 Tbs salt - yes that’s right. This is a chef technique called big pot blanching. The salt ensures that the color stays in the vegetable and bleeds less so they remain brighter! Shell and then cook the peas in the salted boiling water for 3 minute. skim out and plunge into the ice bath. Before tye peas cool down complately - 2-3 minutes drain the water and place then into the food processor or blender. You can use water or veg stock or my new favorite thing is to juice the asparagus ends - you can use this as your liquide for pea purée or in a vinaigrette. Add around 1/2 cup liquid to 2,5 cups peas, a splash of olive oil, 2 teaspoons lemon juice, salt s as me pepper to taste. This sauce is served at room
temp as you wouldn’t want to cook the peas any further. Serve as a beautiful bed for fish or as a cold soup on a hot day..
Sauce Agnès (Mousseline)
I call this sauce Agnès because I first discovered this beautiful sauce from my sister in law who served it for Easter over asparagus as a starter. It’s very easy to make and absolutely heavenly on fish or as a vegetable dip or over steamed vegetables.
You start by making a classic aioli or garlic mayonnaise, which is the base. Then we add the egg white into the mayonnaise and it becomes a lovely light mousse - mousseline.
1 egg separated
1/4 cup olive oil
1/4cup sunflower oil
1/4 teaspoon chopped fresh garlic
1 tablespoon Dijon mustard
1/2 of a lemon and its zest
Start by mashing the garlic into the egg yolk with a pestle in a med sized bowl. Whisk in the mustard and start adding the sunflower oil in drops- and then in a very light stream, whisking vigorously all the time - best to do this with a mate or in the mixer if your on your own. But you know I always say - don’t be alone in the kitchen!
Once you see that it’s thickening into a glue / paste then start add the oil in a very light stream, whisking constantly.
Virginie, whose been making this since she was 4 years old says that you mustn’t be stressed nor make this on a full moon - or your mayonnaise won’t work. Sort of a Provencale wives tale but actually this sauce is not so easy and if you aren’t whisking well it won’t work - also you must whisk in the same direction! Constantly!
Once you’ve incorporated all of the oil you should now have a thick mayonnaise consistency. If it’s still liquid or worse, broken then try putting it into a mixer and adding oil again very slowly- in a very thin stream a bit at a time. You can actually add up to several cups of oil to 1 egg yolk. I prefer just adding under 1 cup as the mayonnaise will be more flavorful.
Once your mayonnaise is ready add the egg white to the kitchen aid or using an electric mixer to bring to stiff peaks with a pinch of finishing salt. Once you e got stiff peaks fold the egg white into the mayonnaise by hand whisking it gently until completely smooth and homogenious. Add the lemon zest and juice at the same time.
You can keep this for a day or so in the fridge although it’s better served shortly after or the same day.
It can be flavored with espelette spice, Paprika or saffron or fresh herbs..
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