you put just a small amount of the anchovy paste and the strong anchovy flavor is totally neutralize by the butter. In France I put a pinch of piment d espelette (chili from the Basque country) that could be replaced by chili de arbol, cayenne and so forth, you start with a tiny amount taste it and adjust to your taste. It is a sauce not a liquid butter thingy so a lot of the flavors are toned down.
If your stove cannot be very low put your pan in a pan with hot water and cook it that way or the sauce will break up. Use icy cold butter and add a few pieces as a time as you whisk it.
Beurre blanc is a blanc canvas. You can put whichever herbs you like in the preparation before you add the butter and you will get that flavor, some people add mushrooms. I usually cook southern French food so we use stronger flavors than in the north and stay away from cheese and mushrooms in sauces.
If we want a very light sauce we add fennel as a spice.
White fish
We grill it with olive oil and smoke it with flaming dried fennel branches before removing it from the grill. Out of this world.
(This post was edited by Vichil on Jul 28, 2010, 4:25 PM)
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Post edited by Vichil
(Enthusiast) on Jul 28, 2010, 4:25 PM
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