"Beurre Blanc" on What's Cookin

Robert Mondavi Scallop Recipe

All of our recent talk of the Robert Mondavi Winery caught the eye of the winerys Chef: Jeff Mosher. Once Chef Mosher saw how... Read more »

Cooking School Daze, Week 4

When deciding what to cook for dinner, Ive never really paid attention to the sauces that go on my food. Instead, I usually... Read more »

Testing, Testing - Part 2

The last day, the last test. Everyone in class was nervous. We were told that there would be no recipes this week. It all... Read more »

Salt-Crusted Trout with Lemon-Dill Beurre Blanc

• 1 whole trout, 1 to 2 lb.
• Optional aromatics for the cavity: fresh dill sprigs, thin slices of garlic or shallots, thin slices of lemon
• 1 tsp. olive oil
• 4-1/2 cups kosher salt

Deviled Crab Boules with Beurre Blanc

• 2 (3-ounce) Kaiser rolls
• 1/2 teaspoon lemon juice
• 2 tablespoons light mayonnaise
• 1/8 teaspoon paprika

Seafood Timbales with Tarragon Beurre Blanc

• Fresh chives or fresh tarragon sprigs, rinsed
• Tarragon Beurre Blanc (recipe follows)
• 1 1/2 cups whipping cream
• 1/8 teaspoon ground nutmeg

Halibut with Grapefruit Beurre Blanc

• 2 Belgian endives
• 1 pound fresh shiitake mushrooms
• 3 tablespoons vegetable oil
• 4 1/2-inch-thick halibut steaks with skin (1 1/2 lb)

Seared Scallops with Tomato Beurre Blanc

• 2 tablespoons vegetable oil
• 2 pounds large sea scallops (30), tough muscle removed from side of each
• 1 teaspoon fresh lemon juice
• 3 tablespoons water

Beurre Blanc Sauce

• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons chopped fresh dill
• 1 tablespoon lemon juice