- Serves about 1 3/4 cups of sauce
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
white wine vinegar
lime juice, or lemon and lime juice, or lime juice and dry white wine -- you get the picture!
white pepper, finely ground
1 1/2 cups
unsalted butter, chilled, cut into 1/2" cubes
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!