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.
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!).
Keywords: Sauce, Beurre Blanc, Curry, Fish, Seafood, Salmon