Adding curry to a classic beurre blanc really helps to brighten up your dinner routine! And I promise, that Beurre Blanc is not difficult to make.
The base of any beurre blanc will be thyme (fresh if you can get it, but dried will be fine too), shallots, white wine and white wine vinegar. and of course, butter.
How Beurre Blanc is Typically Made….
First, you start with your vinegar white wine and shallots (or onion) and garlic. You want to simmer them all together so that the shallots and garlic get incredibly soft and the vinegar and wine become so reduced there’s barely any liquid left in the pot. Usually when the liquid is just glazing the bottom of the pot is when I turn off the heat and throw in a stick of butter. We are going to be adding in curry powder to a) create a new and flavorful flavor, and b) create a beautiful looking orange sauce.
Now – for beurre blanc, they (many professionals, including my Chef instructors at CIA, and mentors) say that you should cube it first, and then slowly add in chunk by chunk and constantly stir over medium low heat.
Constantly stir? Who has time for that? Cubing up butter? No thanks. Between drinking your wine, making a protein, and vegetables for dinner, along with making a sauce from scratch – I think you’ve likely got your hands full.
If you do have time for all that – go for it, Ina Garten. But I’m going to teach you a more hands-off way, so that you can get to seasoning and grilling that fish or chicken that you’re preparing with this.
My Quick Beurre Blanc Hack
So here’s what you do – once the white wine and vinegar has reduced, keep the pot on the hot burner you were using with the heat on low, and throw in the stick of butter. Whole. You’ll see it will begin to melt.
Slowly swirl it around in the pot using gentle circular motions. Turn the heat off your burner, and then just let it sit on the warm burner. It will still melt.
Give it a quick swirl or two as you pass by to go to the fridge, or in between your other projects. If you live in a very cold area, or it’s quite drafty and that takes too long, put your burner on low and swirl occasionally, just until the butter is half melted and then you can turn it off and let it melt by itself.
Why Does It Matter & Why Does It Work?
Here’s the whole goal of this process: butter is combination of fat, water, and milk solids. If the butter gets too hot, it separates into a greasy, white dotted mess (great for a fried egg, not so much on your entrée). So, the reason for the cubed butter and constant whisking is so that the butter melts, but doesn’t overheat and separate.
You can achieve this same result, with a lot less fussing, if you control the temperature and make sure it’s not too hot to begin with. Hence the whole stick of butter and swirling gently right away, and then every now and then as you pass by it. Without the heat on, it won’t separate when you’re not looking.
Also check out
My Bacon Beurre Blanc – great on white fish, chicken and of course, my personal favorite, cheese ravioli.
Did you make this curry beurre blanc? If so I would love to hear about it! Please rate the recipe below and tag me in pictures on Instagram!Print
Curry Beurre Blanc
A fun spin on the classic beurre blanc. When serving with pan seared or grilled salmon, I also sprinkle some curry powder with salt and pepper on the salmon prior to cooking.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 12oz Sauce 1x
- Category: Sauces
- Cuisine: American
1 Shallot, sliced
1 Garlic Clove Smashed
2 sprigs of fresh thyme
1/4 Cup of White Wine
2 Tbsp White Wine Vinegar
1 Stick of Butter – cubed and cold
salt to taste
Curry to taste
Light squeeze of Lemon Juice optional
Lightly season your salmon with salt, pepper and some curry powder. Once you place it on the grill or start to pan sear, begin your sauce.
1. Sauté shallots and garlic with white wine, white wine vinegar, and thyme until almost reduced to dry. ~10 minutes
2. Add stick of butter on low heat (or turn the burner off and let residual heat slowly melt it – see above) and stir nearly constantly until utter melts, but shouldn’t separate. The sauce should look creamy, not greasy. If it does look greasy – add 1 Tbsp of cold Heavy Whipping Cream and whisk well, it should come right back together.
3. Add curry and whisk.
4. Strain and serve immediately (or serve with shallots, up to you!).
- Serving Size: 2oz
- Calories: 222
Keywords: Sauce, Beurre Blanc, Curry, Fish, Seafood, Salmon
What do you think? One of the easiest and sophisticated sauces ever?