Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

Heat oil over medium heat in a medium skillet. In a medium mixing bowl, place pistachios, bread crumbs, cheese, and salt and pepper (or seasoning blend, if using). Mix ingredients completely. Place ...

There are miracles happening in restaurant kitchens every day. Cooking techniques and complex recipes that can take years to master and require special equipment like high-temperature stoves or ...

Beurre blanc traditionally accompanies white fish, like pike or bass, but is equally delicious on steamed vegetables like asparagus or cauliflower. The heat from the stove and the action of whisking ...

Literally translated as “white butter,” beurre blanc sauces are emulsions made by whisking cold butter into a flavorful base. The base is made by reducing (cooking to reduce volume) a mixture of ...

Standing in the condiments aisle in Market of Choice, a friend I hadn’t seen in months appeared from the direction of the fish counter. “Wow, talk about good timing,” Deb said. “We just bought a piece ...

Living in a city where seafood rules the cuisine is nothing new to me. Being from Houston and with a San Diegan as a partner, my house is once again full of seafood lovers. For his coming birthday ...

“I serve this seafood terrine cold and make it the day before. I make the beurre blanc sauce right before serving it and serve it with micro greens. I also use this sauce over seared scallops. I use a ...

When you’ve let your wine go a little over the edge, there’s no easier or better or richer use for it than beurre blanc. In its most basic and perhaps delicious form, a beurre blanc is nothing more ...

PITY the poor saucier. Though the position of maker-of-sauces has been, since Escoffier, near the top of the kitchen brigade hierarchy, often the sauces themselves go unsung. Unlisted on menus, taken ...