Recipe: Fennel Citrus Buerre Blanc

Jan 14, 2012 by The Bald Gourmet    No Comments    Posted under: Other Recipes, Recipes

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

Juice Citrus by Hand

Reduce Shallots, Citrus, and Wine

Add Cream and Reduce to Thicken

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

I love hearing from my readers, so please go ahead and leave a comment!