A website by Richard Feich

This is insanely good! Beurre Blanc sauce is a relatively simple butter sauce  that is excellent on grilled fish, seafood, or even roasted corn…yes that’s right, roasted corn. Last Friday, we roasted locally-grown  [Illinois] in-season sweet corn over hardwood, accompanied by grilled fresh Coho salmon filet’s. The fish was good, but the corn was fantastic; especially with a drizzle of Beurre Blanc sauce.

Beurre Blanc Sauce Recipe:

1. Place 3 tablespoons each of white wine vinegar and dry white wine in a small saucepan with finely chopped shallot (1 to 2 tablespoons); white onion or the white of green onion will work as well.
2. Bring to a soft boil and reduce to about 1 tablespoon in volume.  Remove heat.
3. Cut up 1 stick of unsalted butter (1 cup) into cubes. Whisk in one cube at a time. Let each peice be absorbed before adding the next.  Season to taste and serve immediately.

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