If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Serves: about 1 3/4 cups of sauce
cup white wine vinegar
cup lime juice, or lemon and lime juice, or lime juice and dry white wine -- you get the picture!
tablespoon minced shallot
teaspoon white pepper, finely ground
cups unsalted butter, chilled, cut into 1/2" cubes
cup mashed strawberries, drained a bit so they're not swimming in liquid
- Put the white wine vinegar, citrus juice, shallot and white pepper into a saucepan and reduce to about 1 1/2 tablespoons.
- Push the strawberries through a coarse strainer to make a smooth paste, or throw them into a blender to puree.
- 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.
- 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.
- 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!