Thai Beurre Blanc

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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Prep Time 15

Cook Time 15

Total Time 30

Course Sauce

Cuisine Fusion

Calories 200 kcal

Ingredients

½ tablespoon butter
1 shallot , minced
1 tablespoon white wine vinegar
2 teaspoons dry white wine
1 tablespoon coconut cream
1 cup butter , cubed
1 tablespoon salt
1 Kaffir Lime , thinly sliced

Wine Pairing

Gewürtztraminer

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.

Nutrition

Calories: 200kcalCarbohydrates: 2gProtein: 1gFat: 20gSaturated Fat: 12gCholesterol: 50mgSodium: 1200mgPotassium: 50mgFiber: 0gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg

Keyword sauce, thai beurre blanc

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Matthew Hyland Owner/Executive Chef of Emily, Emmy Squared and Emily WV, was born in Brooklyn. This is where his parents read him sarcastic quips from Zagat before bed, and he adopted a lifestyle of eating pizza and dumplings that continues to this day. When his family moved to Greenwich, Connecticut, Matt quickly picked up lacrosse, which in retrospect was a solid ten years of training to use a pizza peel. After college in Rhode Island, Matt moved back to New York. Armed with a computer science degree, a pizza-loving girl on his arm and a passion for food, he enrolled at the Institute of Culinary Education (ICE), and he’s been cooking ever since. To Matt, EMILY is an American pizza place that pays homage to the two places he grew up – the two pizza capitals of the world – New York and Connecticut. In April 2016, Matt and Emily opened EMMY SQUARED in Williamsburg, offering New York City’s first and only Detroit-inspired square pizzas in addition to nostalgic American fare. When he is not in the kitchen, Matt is looking at Google Maps, dreaming of clam shacks, keeping the secret “Matt” pizza under wraps and trying to convince Emily to eat dumplings.

Thai Beurre Blanc