Shellfish Butter Sauce Model

Name: Shellfish Butter Sauce Model
Yield: Makes Enough for 6 main-Course Servings
Ingredients: ½ cup shellfish steaming liquid from mussels or cockles, shrimp broth, or vegetable broth; Beurre Blanc; 3 tablespoons herb butter such as Tarragon Butter; 3 tablespoons Crustacean Butter, or to taste; 2 tablespoons raw sea urchin roe, worked through a fine-mesh strainer and combined with 2 tablespoons heavy cream; 3 tablespoons Mushroom Butter or Truffle Butter; Pepper; Salt; 3 tablespoons raw lobster roe, worked through a fine-mesh strainer and combined with 2 tablespoons heavy cream

Preparation info

Makes Enough for
6
main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This model uses beurre blanc as the base and combines it with fish broth or shellfish steaming liquid to lighten the effect and make the sauce less rich and more brothlike. The beurre blanc itself can be made with part herb, mushroom, or truffle butter.

Ingredients

Beurre Blanc
½ cup shellfish steaming liquid from mussels or cockles, shrimp broth

Sauce
Pescatarian
Gluten-free

Method

Make the beurre blanc as directed. Shortly before serving, bring the liquid to a simmer and remove from the heat. Whisk the hot liquid into the sauce and whisk in one or more of the optional finishes. If you use the lobster roe, do not let the sauce simmer and add some of the sauce to the roe before returning the mixture to the bulk of the sauce. Season with salt and pepper and ladle over seafo