Strawberry Buerre Blanc

By CottageGourmet
June 5, 2010
Strawberry Buerre Blanc

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


  • 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!

More Great Recipes:
Condiment|Fruit|Make Ahead|Summer|Gluten-Free|Vegetarian

Reviews (2) Questions (0)


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