Raspberry beurre blanc sauce recipe

Raspberry Beurre Blanc Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for raspberry beurre blanc sauce is a delightful twist on the classic French sauce. The rich and velvety texture of the beurre blanc is enhanced with the vibrant sweetness of fresh raspberries, creating a burst of flavor that complements a variety of dishes. Whether drizzled over grilled fish, roasted vegetables, or even as a dip for crusty bread, this sauce adds a touch of elegance to any meal. With just a few simple ingredients and quick preparation, you can enjoy the luxurious taste of raspberry beurre blanc in no time.

Keywords: raspberry, beurre blanc sauce, French, sweet, versatile.

Raspberry beurre blanc sauce recipe details

Raspberry beurre blanc sauce recipe, recipe Rating: 4.7
Number of votes:114

Ingredients

2 shallots, finely diced

1 cup white wine

2 sprig of fresh dill or tarragon or 1/2 teaspoon dried dill weed or tarragon

1 cup creme fraiche or whipping cream

2 Tablespoons seedless red raspberry jam

2 cubes unsalted butter (1/2 pound) – keep cold until ready to use.

1 pint red raspberries (fresh or frozen)

2 Tablespoons fresh dill or tarragon, leaves only, finely chopped or 1 teaspoon dried dill weed or tarragon

Instructions:

Put shallots in heavy sauce pan with wine and herbs. Boil over medium heat until the liquid is reduced to 1 tablespoon or less. Be careful to avoid boiling dry!

Add creme fraiche or whipping cream and continue to boil to reduce by 1/2. Remove sprigs if you used fresh herbs. Add raspberry jam and whisk into cream mixture. Cut butter into Tablespoon-size slices and over very low heat whisk the butter into the cream one Tablespoon at a time, allowing each slice to melt into the sauce. Continue until all butter is incorporated into sauce. Add 1/2 of raspberries and whisk in. Add herbs and whisk in. Keep over very low heat until ready to serve. (If sauce gets too hot, the butter will start to melt out. If this happens, add 1 tablespoon of cold butter and whisk in to rebind sauce).

Just before serving, add remaining raspberries and gently stir in. Serve over salmon, swordfish, or any firm white fish. YUM!

Note:You can buy creme fraiche in a gourmet deli or you can make your own.