Lemongrass Butter Sauce (Beurre Blanc)

Name: Lemongrass Butter Sauce (Beurre Blanc)
Total time: 45 min
Yield: 7 servings
Ingredients: 1 teaspoon olive oil; 2 tablespoons finely chopped leeks, white part only; 1 large shallot, finely chopped; 1 clove garlic, minced; 4 mushrooms, finely chopped; 1 large stalk lemongrass, trimmed and soft bulb finely sliced; 1 makrut lime leaf; 1/4 cup dry white wine; 6 tablespoons fish stock; 1 cup heavy cream; 1/2 pound unsalted butter; Few sprinkles of cayenne

By Marian Burros

Total Time: 45 minutes
Rating: 4(17)
Comments: Read comments

Featured in: Invigorating Western Palates With Eastern Influences

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Ingredients

Yield:7 servings

1teaspoon olive oil
2tablespoons finely chopped leeks, white part only
1large shallot, finely chopped
1clove garlic, minced
4mushrooms, finely chopped
1large stalk lemongrass, trimmed and soft bulb finely sliced
1makrut lime leaf
¼cup dry white wine
6tablespoons fish stock
1cup heavy cream
½pound unsalted butter
Few sprinkles of cayenne

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
Step 2
Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.

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