Rosy Lemon Beurre Blanc sauce, bring some sunshine to your dinner…

As I write, I am actually in at our Pied de Eze in the south of France {Eze Bord de Mer to be precise} where we are trying to figure out when and how we are going to get back to Seattle.

We feel very safe and healthy here, the country is shut down and the Gendarmerie are firmly enforcing the restrictions {you must fill out paperwork and carry it with you to leave the house}. Food stores and pharmacies are open as well as the Alps, where we hike each day. Here you can see the town of Eze from the top of Mont Bastide, 570m above the Med.

All of the trees are laden with citrus fruits, a natural immunity booster, so I’ve been adding the tangy zest and juices to most meals. Oh, and there’s still plenty of rosé on the shelves. That’s what I used to make this luscious fish dish recently. I hope you enjoy it.

I am a big Tarragon fan so I always love a classic Beurre Blanc sauce. It is so easy to make and the flavors enhance any thing it’s drizzled upon. In these shots, I was preparing some halibut, caught by Fisherman Splendid. It was so fresh, I knew it didn’t need much so I altered this classic a bit and came up with the perfect way to brighten up our meal with ease. Here in France used a Filet de Fletan Noir, a fish similar to a halibut. 

Red onions stained the sauce to a lovely coral color. Fresh lemon juice gave the sauce that special zing we love with fish and balanced the silky-rich affect of the butter beautifully. The sauce takes about 20 minutes to make and will offer an elegant finish to any fish or seafood meal.

Rosy Lemon Beurre Blanc Sauce

Ingredients

1/3 cup dry white or rosé wine

1/3 cup fresh lemon juice

1/4 cup chopped red onions

2 large tarragon sprigs

5 tablespoons butter cut into slices

1 teaspoon chopped fresh tarragon leaves

salt and fresh ground pepper to taste

Preparation

Combine the wine, lemon juice, red onions and tarragon sprigs in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquids. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is smooth and glossy. Stir fresh chopped tarragon.

I hope you have a chance to try this, your friends and family will adore you!!!