Seared Salmon with Asparagus and Beurre Blanc Sauce

Seared Salmon with asparagus and Beurre Blanc Sauce….

Beurre Blanc Sauce

Beurre Blanc is a classic French sauce translated as “white butter”. Decadent and rich, serve it over meats and pasta dishes.

Ingredients

• 1/2 cup dry white wine

• 2 tablespoons lemon juice

• 1 medium shallot minced

• 1/4 teaspoon fine sea salt

• 1/4 teaspoon ground white pepper

• 1/3 cup heavy cream

• 2 cups unsalted butter cold and cut into cubes

Instructions

• In a medium saucepan, bring white wine, lemon juice and shallot to a low simmer.

• Whisk in fine sea salt, white pepper and cream. Bring to a low simmer.

• Slowly whisk in butter, just a few cubes at a time until fully melted. Sauce will thicken. If you don’t keep the temperature low and whisk continuously, the sauce will separate.

• Pour sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately.

Yum! Bon Appetit!