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Top Rated Beurre Blanc Recipes

Signature Sturgeon
Petrossian's Executive Chef, German Calle, quickly sears the fish, then finishes it in the oven, giving it a beautiful brown crust. He serves it atop tender mushrooms and Brussels sprouts and, highlighting the company's signature product, good-quality caviar, tops it with a caviar-infused beurre blanc.Click here for a Caviar Q&A with Armen Petrossian.
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5

This butter-based sauce is thick, creamy, and velvety — and isn’t as complicated to make as you might think.
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4.666665

Utah is not only home to some of the country’s best blue ribbon fly fishing, but also the quality of the state’s trout is unrivaled. For a quick preparation, this trout almandine recipe with green beans and potatoes is sure to be a crowd-pleaser.
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4

The recipe was shared with us by chef John Johnson, from the Four Season's New York's Garden Restaurant. His uncle Leo, from North Carolina, would take John camping when he was a boy during the summer, and at least once during the trip Uncle Leo would fry up a large batch of chicken, and would serve it with a sweet syrup, hot sauce, and a squeeze of fresh lemon based dipping sauce. Chef Johnson dug into his nostalgic past and decided to take his Uncle Leo's idea and place it on The Garden menu. Click here to see 101 Ways to Cook Chicken
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4

Lobster Roe Noodles with Braised Short Rib
This decadent dish from Island Creek Oyster Bar combines the finest of the land and the sea. 
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2.5

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Chef #436507
Classical French Butter Sauce
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International Recipes
from New Jersey, USABeurre Blancmakes 1 cup to serve 6 to 82 shallots, finely chopped1/2 cup white distilled vinegar2 sticks 8 oz lightly salted butter, softenedIn a small heavy saucepan, cook the shallots slowly in the vinegar over mediumlow ...
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One taste of this smooth, supple butter sauce, and you'll understand why it's a French classic.
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International Recipes
from New Jersey, USABeurre Blancmakes 1 cup to serve 6 to 82 shallots, finely chopped1/2 cup white distilled vinegar2 sticks 8 oz lightly salted butter, softenedIn a small heavy saucepan, cook the shallots slowly in the vinegar over mediumlow ...
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How lucky are we that the richest sauce is the simplest to make.
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Southern Living DECEMBER 2001
This recipe goes with Coastal Bend Redfish with Shrimp and Crab
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Coastal Living MAY 2006
This recipe goes with Pan-seared Halibut with Shrimp Succotash
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