Beurre blanc sauce for fish or scallops
======================================= 2025-12-31


Comment: A quick sauce for fish or scallops.

Inspired by Le poisson au beurre blanc

4 servings

Ingredients:
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2 shallots
250 ml fish stock or vegetable broth
200 ml white wine
150 ml heavy cream
butter
a squeeze of lemon juice (optional)
Salt and pepper
chives (optional)


Preparation:
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Roughly chop the shallots.
Sweat them for a few minutes with a pinch of salt.
Then add the wine and reduce until almost dry.
Add the stock or broth, stir well, and strain through a sieve to remove the shallots.
Return to the heat. Reduce slightly if needed, then add the cream.
Season with salt and pepper.
Bring briefly to a boil, then remove from the heat.
Add two small knobs of butter, a little chives, and a squeeze of lemon juice. It's ready.