Thai Beurre Blanc

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Thai Beurre Blanc

With coconut cream and Kaffir Lime, the crew at Emily has given this traditional French white butter sauce a Thai influence. We recommend preparing a flakey white fish, like cod or sea bass, with a bed of wild rice to accent the exotic flavors of this beurre blanc sauce.

Ingredients

• ½tablespoonbutter

• 1 shallot, minced

• 1tablespoonwhite wine vinegar

• 2teaspoons dry white wine

• 1tablespooncoconut cream

• 1cupbutter, cubed

• 1tablespoonsalt

• 1Kaffir Lime, thinly sliced

Wine Pairing

• Gewürtztraminer

Instructions

• MELT ½ tablespoon of butter into saucepan. Once melted, add shallot.

• ADD the white wine vinegar and dry white wine into the saucepan as you are cooking and stirring the sauce.

• COOK until liquid is almost totally evaporated.

• ADD the coconut cream to the sauce then whisk in the cubes of butter one at a time and immediately turn to low. Continue whisking in the butter, one or two cubes at a time, until fully incorporated.

• WHISK continuously until the sauce is thick like heavy cream then add the Kaffir lime and salt. Best served immediately.

Nutrition

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