Shellfish Butter Sauce Model

Preparation info

  • Makes Enough for

    6

    main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

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

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