Make Ahead

Strawberry Buerre Blanc

June  5, 2010
3 Ratings
  • 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

What You'll Need
  • 1/4 cup white wine vinegar
  • 1/4 cup lime juice, or lemon and lime juice, or lime juice and dry white wine -- you get the picture!
  • 1 tablespoon minced shallot
  • 1/4 teaspoon white pepper, finely ground
  • 1 1/2 cups unsalted butter, chilled, cut into 1/2" cubes
  • 1/3 cup mashed strawberries, drained a bit so they're not swimming in liquid
  1. Put the white wine vinegar, citrus juice, shallot and white pepper into a saucepan and reduce to about 1 1/2 tablespoons.
  2. Push the strawberries through a coarse strainer to make a smooth paste, or throw them into a blender to puree.
  3. 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.
  4. 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.
  5. 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!

See what other Food52ers are saying.

  • SallyCan
  • CottageGourmet

2 Reviews

SallyCan June 5, 2010
This looks good, and like it might be nice with pork as well as fish.
CottageGourmet June 5, 2010
Oh, what a good idea! Never thought of that. Thanks!