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Serves
about 1 3/4 cups of sauce
Author Notes
Many years ago I had a fish in Hawaii that was served with a light and lovely sauce. This is my interpretation of that dinner, using one of my favorite Spring berries. I used as my base recipe Julia Child's buerre blanc sauce, adding my own twist. It's an excellent and unusual sauce for a mild, white fish such as halibut or swordfish ~ the lime compliments the strawberries nicely. I've used this with grilled fish but I'm sure it's nice with a broiled or pan-fried fish also. —CottageGourmet
Ingredients
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1/4 cup
white wine vinegar
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1/4 cup
lime juice, or lemon and lime juice, or lime juice and dry white wine -- you get the picture!
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1 tablespoon
minced shallot
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1/4 teaspoon
white pepper, finely ground
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1 1/2 cups
unsalted butter, chilled, cut into 1/2" cubes
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1/3 cup
mashed strawberries, drained a bit so they're not swimming in liquid
Directions
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Put the white wine vinegar, citrus juice, shallot and white pepper into a saucepan and reduce to about 1 1/2 tablespoons.
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Push the strawberries through a coarse strainer to make a smooth paste, or throw them into a blender to puree.
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Add the strawberries and cook until reduced a bit, just a few minutes. You'll have to use your eye here, you don't want it jammy, you want it to still taste fresh.
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Remove the pan from the heat and using a wire whisk, whisk in two pieces of the butter. As each piece softens, liquifies and creams, beat in another.
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Over very low heat continue beating in the butter, a couple of pieces at a time. The sauce is a pretty pink color -- you'll be glad you're eating it!
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