Recipe: Fennel Citrus Buerre Blanc

Jan 14, 2012 by     No Comments    Posted under: Other Recipes, Recipes
Fennel Citrus Buerre Blanc on Salmon

Fennel Citrus Buerre Blanc on Salmon

Buerre Blanc is a classic French sauce consisting of wine, cream, and butter.  Herbs and other ingredients can be added.  My version adds fennel and citrus for a perfect seafood pairing.  It’s amazing.  Enjoy.

Fennel Citrus Buerre Blanc Recipe

  • ¼ tablespoons fennel seeds
  • ½ large shallot/ ¾ regular size shallot
  • ⅛ lemon, juiced, and ¼ of the zest
  • ⅛ lime juiced, and ¼ of the zest
  • ⅛ small orange, juiced, and ¼ of the zest
  • ¼ bay leaf
  • 3 black peppercorns
  • ½ cup white wine/ white grape juice
  • 1 pint heavy cream
  • 4 tablespoons butter

Instructions for Making Fennel Citrus Buerre Blanc

Toast fennel seeds in the bottom of a sauce pot over medium-high heat.  When they start to brown and pop, add the wine, shallots, bay leaf, citrus, and peppercorns.  Let wine reduce by at least ¾ of the way, then reduce heat to medium-low.  Add the heavy cream and let it cook on a slow roll until thickened.  You could strain the sauce at this point if you would like, but I like to leave the shallot and citrus chunks in.  Add butter and stir until melted.  The butter will thicken the sauce, so stir over low-heat until you reach your desired thickness.

Serve with salmon or other fish (makes enough for 6-8 salmon steaks).

Citrus on Cutting Board

Citrus on Cutting Board

Juice Citrus by Hand

Juice Citrus by Hand

Reduce Shallots, Citrus, and Wine

Reduce Shallots, Citrus, and Wine

Add Cream and Reduce to Thicken

Add Cream and Reduce to Thicken

 

One of The Bald Gourmet’s delicious sauces, Fennel Citrus Buerre Blanc, is perfect on fish and seafood.

 

Recipe: Fennel Citrus Buerre Blanc
 
Buerre Blanc is a classic French sauce consisting of wine, cream, and butter. Herbs and other ingredients can be added. My version adds fennel and citrus for a perfect seafood pairing. It’s amazing. Enjoy.
Author:
Recipe type: Sauce
Cuisine: French

Ingredients
  • ¼ tablespoons fennel seeds
  • ½ large shallot/ ¾ regular size shallot
  • ⅛ lemon, juiced, and ¼ of the zest
  • ⅛ lime juiced, and ¼ of the zest
  • ⅛ small orange, juiced, and ¼ of the zest
  • ¼ bay leaf
  • 3 black peppercorns
  • ½ cup white wine/ white grape juice
  • 1 pint heavy cream
  • 4 tablespoons butter

Instructions
  1. Toast fennel seeds in the bottom of a sauce pot over medium-high heat.
  2. When the seeds start to brown and pop, add the wine, shallots, bay leaf, citrus, and peppercorns.
  3. Let wine reduce by at least ¾ of the way, then reduce heat to medium-low.
  4. Add the heavy cream and let it cook on a slow roll until thickened. You could strain the sauce at this point if you would like, but I like to leave the shallot and citrus chunks in.
  5. Add butter and stir until melted. The butter will thicken the sauce, so stir over low-heat until you reach your desired thickness.
  6. Serve with salmon or other fish (makes enough for 6-8 salmon steaks).

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.