"Finish with gremolata and boiled peanuts." How often have you heard that phrase? Or, for that matter, the words "boiled-peanut beurre blanc"? Such is the beauty of melding Southern and French techniques. And who better to teach us a thing or two about fresh takes on Southern food than a Canadian, happily assimilated in Georgia? Hugh Acheson says that any medium-bodied fish will work with the sauce. We believe it to be delicious with flounder.
Ingredients
Makes about 2 cups
Step 1
Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns.
Step 2
Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath).
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Reviews (2)
Back to Topbeurre blanc is a white butter sauce. beurre = butter; blanc = white. there are no eggs in a beurre blanc.
Anonymous
d.c.
7/17/2012
I served this with trout as a fun GA-mountain thing. I think it has huge possibilities, but something is way off with the proportions. It's not a true beurre blanc without eggs--were they left out of the ingredients? And 1 c. of reduced vinegar/wine to 1 stick of butter makes a very acid and thin sauce.I think a lot is missing from the recipe itself and the ingredients. I may try stirring boiled peanuts (chopped would be an improvement) and the gremolata into another beurre blanc base...I love the concept.
Anonymous
Georgia
10/9/2011
