Lemongrass Butter Sauce (Beurre Blanc)
Published April 22, 1997
- Total Time
- 45 minutes
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Ingredients
1 teaspoon olive oil
2 tablespoons finely chopped leeks, white part only
1 large shallot, finely chopped
1 clove garlic, minced
4 mushrooms, finely chopped
1 large stalk lemongrass, trimmed and soft bulb finely sliced
1 makrut lime leaf
¼ cup dry white wine
6 tablespoons fish stock
1 cup heavy cream
½ pound unsalted butter
Few sprinkles of cayenne
Nutritional analysis per serving (7 servings)
6 grams carbs; 108 milligrams cholesterol; 384 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 24 grams saturated fat; 39 grams fat; 1 gram fiber; 35 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
- Step 2
Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
The sauce can be refrigerated and then reheated, covered, in a microwave. Then, whisk well.
Private Notes