Jul 28, 2010, 3:30 PM
Post #10 of 13
White wines and Roses
Re: [robt65] A Tasty White Sauce - Easy to Make - For Fish
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We usually like dry wines for every day, we usually drink red wine but if you like something lighter and cold we drink dry rose from Provence, from the Rhone valley , from Spain and from Morocco.
You can get a sweeter rose from France called Anjou Rose. Drink Blush if it is what you like. With butter sauce which is sweeter by nature we like to cut it with something drier and more acid so we usually drink dry wines.
There are many other choices but that some of the wines you can find.
On the white wines
If you like a little sweetness buy Vouvray from France or some of the German Riesling (Do not buy the ones that say trocken, they are the dry wines) The better German wines wil say Kabinett, or Auslese somewhere on the label. Sweeter than those will be Auslese, Beerenauslese and Trockenbeerenausle.
With butter sauce, a light chardonnay from anywhere will do, by light I mean the ones that are not aged in wood or have very little time in the barrel.
You can find some nice Chardonnay in California, France, Macon or Macon Lugny (no wood), Chablis (some with wood some witout) Pouilly Fuisse, mostly without wood some have wood many other choices, I am sure you have your favorite.
Sauvignon Blancs may be a little dry for that sauce but they will work You have some nice, inexpensive ones produced in Chile. .
Pinot Gris will be very nice too especially the ones from Oregon or Alsace (not Italy)
You have loads of other choices.
The Beurre Blanc sauce can be adjusted to whatever you like by changing the spices, it is the beauty of it bt remember that the butter will tone down whatever you put in, taste as you go.
Here is the basic recipe. It is not difficult but you must cook it in my made up double boiler whe you do it for the first time or the sauce will separate.
4 shallots roughly chopped up or sliced thinely , use red onion if you do not have shallots
6 tablespoon of dry white wine use the wine you will serve but nothing pink or sweet for my taste but you may like it.
3 tablespoon of white vinegar. The red works too but it add colors to the sauce.
7 oz of cold butter cut into 7 pieces or more up to 10 or 11 pieces
Put the shallots, white wine and vinegar in a saucepan and simmer at low heat until it reduces to 2 teaspoons. Do not get impatient, cook uncovered.
Boil water in a larger pan and put pan you have been cooking in the larger pan wit the boiling water or leave the smaller pan on a very low fire, (my stove here will not go that low so I use the bain Marie method.) and add the butter, one piece at a time whisking it in the wine, vinegar mixture, when the butter is light and foamy add one piece at a time and repeat, you can add whatever flavor you want at that time or before depending on what you want to add. . You can turn off the boiling water and keep the sauce warm that way.
My mother spent the war in Bordeaux and she makes a simpler southwest version of it which is delicious. Try it on white fish like sole, perch of the Nile etc. We used to love it as kid and we always have some when we go back:
For that ,you need:
1 tablespoon or more red wine vinegar
1 tablespoon or less water
a couple of thinly sliced shallots
2 oz cold butter
Bring to a boil 1 tablespoon of red wine vinegar and one tablespoon of water and some thinly sliced shallots (very thin), if you like it stronger cut back on water and add vinegar .
Add up to 2 oz of cold butter whisking it under very low heat again or in a double boiler until the butter softened and is incorporated, this one is more like a butter vinegar , it will not thicken but it is delicious, pour on the fish and add chopped parsley or cilantro.
I love fish so I have an endless amount of way of preparing it it can go on and on....Have fun with making up your own flavors for the beurre blanc, the sky is the limit.