Vanilla Beurre Blanc

There’s not too much I can say about this silky, sexy, luxurious sauce, other than perhaps that you should put it on anything that’s not nailed down. For strictly edible applications, think delicate egg dishes, sweet seafood (like lobster, shrimp, and scallops), almost any type of fish, and elegant vegetables (baby carrots, baby eggplant, and asparagus). This is pure, savory vanilla, fancy-pants-style.