With coconut cream and Kaffir Lime, the crew at Emily has given this traditional French white butter sauce a Thai influence. We recommend preparing a flakey white fish, like cod or sea bass, with a bed of wild rice to accent the exotic flavors of this beurre blanc sauce.
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Ingredients
Wine Pairing
Instructions
MELT ½ tablespoon of butter into saucepan. Once melted, add shallot.
ADD the white wine vinegar and dry white wine into the saucepan as you are cooking and stirring the sauce.
COOK until liquid is almost totally evaporated.
ADD the coconut cream to the sauce then whisk in the cubes of butter one at a time and immediately turn to low. Continue whisking in the butter, one or two cubes at a time, until fully incorporated.
WHISK continuously until the sauce is thick like heavy cream then add the Kaffir lime and salt. Best served immediately.
|
Ingredients
Wine Pairing
|
Instructions
MELT ½ tablespoon of butter into saucepan. Once melted, add shallot.
ADD the white wine vinegar and dry white wine into the saucepan as you are cooking and stirring the sauce.
COOK until liquid is almost totally evaporated.
ADD the coconut cream to the sauce then whisk in the cubes of butter one at a time and immediately turn to low. Continue whisking in the butter, one or two cubes at a time, until fully incorporated.
WHISK continuously until the sauce is thick like heavy cream then add the Kaffir lime and salt. Best served immediately.
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