Imported from Instagram
Yuzu Beurre Blanc with Caviar
A silky French butter sauce brightened with yuzu and champagne vinegar, then finished with chives and caviar. Serve it generously over seafood or another protein; the accompanying video demonstrates it with lemon sole.
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Ingredients
- 120 ml White wine
- 60 ml Champagne vinegar
- 15 ml Yuzu juice (YUZUCO 100% yuzu juice; season with it to taste as directed)
- 1 Shallot (Finely minced)
- 0.5 bunch Chives
- 2 tbsp Caviar (Of choice)
- 1 sprig Thyme
- 1 Bay leaf
- 225 g Unsalted butter (Cold and cubed)
- Kosher salt (To taste)
Steps
- 1
Combine the white wine, champagne vinegar, thyme, bay leaf, and minced shallot in a small saucepan.
- 2
Set the saucepan over medium heat and simmer the mixture until it has reduced to about 30 ml or has a syrup-like consistency.
- 3
Lower the heat. Gradually whisk in the cold butter a few cubes at a time, letting each addition emulsify before adding the next, until all the butter is incorporated and the sauce is smooth.
- 4
Season the sauce with kosher salt and yuzu juice to taste.
- 5
Strain the sauce through a fine-mesh sieve.
- 6
Mix in the chives and caviar.
- 7
Spoon the sauce over seafood or another desired protein and serve. The video shows it served over seared lemon sole.
Notes
The caption supplies the beurre blanc recipe but no recipe or quantities for preparing the lemon sole shown in the video; season and sear the fish as described verbally, without specified amounts or timing.
Nutrition per serving
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