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