The butter sauce

Beurre Blanc

A shallot reduction mounted with cold butter — the French sauce that turns a simple plate of fish or pasta into something glossy and considered.

2 recipes

Dry-Aged Cured Trout with Yuzu Kosho Beurre Blanc and Trout Roe

A home-kitchen take on JÖRO's cured and dry-aged trout — a quick salt cure and an overnight rest in the fridge concentrate the fish, which is seared crisp and served over a yuzu kosho beurre blanc, dotted with sansho leaf oil and finished with trout roe.

Shellfish Tortellini with Lobster, King Prawn and Vermouth Beurre Blanc

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.