This simple sauce is invaluable for the fish cook. It's light and creamy and adds a note of luxuriousness to the plate. You can season it with a good squirt of lemon juice and serve it on its own, but it's best as the base for some very delicious variations.
Source: Fish Without a Doubt
Put the shallots, water, and thyme in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and cook at a low boil until the shallots are very soft and the water has reduced to a generous 1/4 cup.
Remove the thyme and turn the heat to very low. Use an immersion blender to start pureeing the shallots. Add a piece of butter and continue to puree, emulsifying the water and butter. Continue adding butter piece by piece, incorporating each bit of butter before adding another. Tilt the pan as you work and keep it over the heat. The sauce will become light and very pale yellow.
Strain the sauce through a fine sieve, pushing down on any solids that remain with a wooden spoon. Return the sauce to the pan. Season with salt.
Makes 1 cup.
Your can serve the sauce right away or keep it warm at the back of the stove for an hour or so, giving it a whisk once in a while. Add a few drops of water if the sauce becomes too thick.
Store any leftovers tightly covered in the refrigerator. To rejuvenate leftover sauce, put it in a saucepan over medium-low heat and bring to a simmer. The sauce will break (separate) at this point. Don't worry! Reduce the heat to low and re-emulsify the sauce with the immersion blender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 109 | ||
Calories from Fat: 104 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 3.7mg | 0 % | |
Potassium 37.8mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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