Salmon with a Beurre Blanc Sauce!! |recipe
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- Опубликовано: 1 фев 2024
- This is a classic sauce that goes so well with salmon! If you’ve never tried it, here’s your reason to!
For the salmon, the trick to a perfect cook is to cut three small slits in the skin, this will help it hold its shape and not curl up on you!
I also recommend basting with the oil, I used avocado oil! This makes big difference! Most of the cook is done with the skin side down, and basting helps keep the cook even and gives you extra time to crisp up that skin!
To make the Beurre blanc, you’ll need:
• 1/2 cup white wine - dry is preferred!
• 2 tbsp lemon juice
• 2.5 tbsp heavy cream
• 1 tbsp of diced shallot
• 1/2 cup unsalted butter, cut into small cubes
• and pinch of salt and cayenne to taste
1. Start by adding the wine, lemon juice, heavy cream, and shallot into a pot over medium heat.
2. Bring to a simmer and let this reduce by about 1/2. This should take 15-20 mins.
3. When it’s reduced by o your liking, remove from heat and start by adding a little butter at a time and whisk continuously until it melts and emulsifies. As you add more butter and whisk it will start to thicken up.
After all the butter is incorporated, add salt and cayenne to taste and you’re ready to serve!!
Enjoy!
#salmonrecipeideas #salmon #beurreblanc #beurre #salmonsauce #sauce #saucerecipe #seafoodsauce #buttersauce #whitewinesauce #recipe #foodie #food #foodiesofinstagram #foodiegram 
Хобби
This is a classic sauce that goes so well with salmon! If you’ve never tried it, here’s your reason to!
For the salmon, the trick to a perfect cook is to cut three small slits in the skin, this will help it hold its shape and not curl up on you!
I also recommend basting with the oil, I used avocado oil! This makes big difference! Most of the cook is done with the skin side down, and basting helps keep the cook even and gives you extra time to crisp up that skin!
To make the Beurre blanc, you’ll need:
• 1/2 cup white wine - dry is preferred!
• 2 tbsp lemon juice
• 2.5 tbsp heavy cream
• 1 tbsp of diced shallot
• 1/2 cup unsalted butter, cut into small cubes
• and pinch of salt and cayenne to taste
1. Start by adding the wine, lemon juice, heavy cream, and shallot into a pot over medium heat.
2. Bring to a simmer and let this reduce by about 1/2. This should take 15-20 mins.
3. When it’s reduced by o your liking, remove from heat and start by adding a little butter at a time and whisk continuously until it melts and emulsifies. As you add more butter and whisk it will start to thicken up.
After all the butter is incorporated, add salt and cayenne to taste and you’re ready to serve!!
Enjoy!
#salmonrecipeideas #salmon #beurreblanc #beurre #salmonsauce #sauce #saucerecipe #seafoodsauce #buttersauce #whitewinesauce #recipe #foodie #food #foodiesofinstagram #foodiegram
What kind of white wine you use?
I gotta try this, gotta have squeeze lemon while cooking salmon cuz I don't like it dry ... The ONLY food I would eat from Cheesecake Factory is ... Miso Marinated Salmon!!! Sooo good ❤
I use beurre blanc sauce on my pistachio & crumb encrusted Mahi Mahi on brown-medley rice with an avocado/mango salsa...out of this world mouth heaven!! ❤ 😱❤
Was that a double boiler?
Nope! Just a pan! I just pinned the instructions!
Looks yummy but you know you could've put at least a few sprinkles of salt on that salmon lol
It was seasoned 😂 I don’t show putting salt on meat in any video because it’s nothing new or educational at this stage for anyone!
@@ALFsKitchen1 lol idk how busy you are but if you see some videos on RUclips it’s a lot of ppl who need education on putting seasoning on their meat when cooking
@@MrTheHeadlines lmao you’re not wrong!! I just don’t show it for retention purposes 😂 rarely show any prep or seasoning unless it’s a special technique or something!
No no no you don't have cream if you don't need to be able to reheat it and if so you put the cream in last this is Broken
It’s clearly not broken 😂😂
@@ALFsKitchen1 it's not a buerre blanc either. 😂
@@zcalex7660 oh, so you’re just a bad troll 😂 makes sense!! How about some clarification behind your nonsense statement lol.
@ALFsKitchen1 no I'm a trained chef and my specialty is sauces. You take shallots you sweat them add wine reduce to dry lower heat add butter and wisk then you strain it into another sauce pan and add herbs or what ever you want for flavoring. If the sauce is not served directly you add a little bit of cream at the end. If you do it with lemon I would add zest with the wine for a better taste.
@@zcalex7660 you still have not explained how this is “not a beurre blanc” lol… you just stated your way, which is fine. But if you’re a trained chef, you can’t say this is not a beurre blanc… because it is lol. There is no “one way” to make anything.