I recently had a banquet where there was a lot of salmon left over, and I brought it home. Tonight, I made a
lemon beurre blanc to eat with the the salmon, and it was delicious - even Tom thought so!
Lemon Beurre Blanc
Ingredients:
- 1 small onion or 2 medium shallots, super finely diced (about ¼ cup diced)
- ¼ cup fresh lemon juice, (from 2 medium or 1 large lemons)
- ¼ cup dry white wine, such as chardonnay or pino grigio
- ½ cup heavy cream
- ½ cup 8 Tbsp cold unsalted butter cut into 8 pieces
Directions:
- In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
- Whisk in &frac1;2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
I, of course, didn't have any heavy cream, so I found a
heavy cream substitute and used that:
Heavy Cream Substitute
Ingredients:
- 1/3 cup butter
- ¾ cup milk
- 1 T flour
Directions:
- Melt 1/3 cup butter on the stove, or in the microwave; allow it to cool slightly; then, slowly pour the butter into ¾ cup milk, stirring constantly, so the milk doesn’t curdle. Add one tablespoon of flour to thicken the substitute, if using low-fat milk. This will help to bring it to the consistency of heavy cream. Use in place of one cup of heavy cream in any dish that does not call for the cream to be whipped.
