Cajun Beurre Blanc
Serves 65 mins prep40 mins cook
A buttery and creamy Cajun Beurre Blanc Sauce that pairs perfectly with seafood dishes. Simple ingredients and 6 simple steps!
0 servings
What you need
tbsp lemon juice
cup white wine
tbsp creole seasoning
cup heavy cream, chilled
tbsp butter, room temperature and separated (1 Tbsp each)
pepper, Optional
Instructions
0 Squeeze the lemon juice and finely dice your shallots. 1 In a medium pot on medium heat, bring the following ingredients to a boil : Wine, Lemon Juice, Shallots, Creole Seasoning and Bay Leaves. 2 Once boiling, reduce to a simmer and cook until the liquid reduces to about 2 tablespoons. This will take 20-25 minutes. Be patient, as this concentrated base builds flavor. 3 Slowly stir in the heavy cream and bring back to a gentle boil. Reduce to a simmer and cook until the sauce reduces by half. This takes 15-20 minutes. Stir every few minutes. 4 Lower the heat to low and allow the sauce to cool slightly, keeping it below 195°F. Begin working in the butter one Tablespoon at a time, letting each piece melt before adding the next. 5 Once all the butter has melted and the sauce is smooth, strain out the solids and serve immediately.View original recipe
