Thursday, March 8, 2012

Beurre Blanc!

I'm channeling my best Jane Lynch and Meryl Streep voices as I begin this blog.  "Beurre Blanc.  What's Beurre Blanc?"  "Butter, in a white wine vinegar reduction.  I love butter!"  

Having never been to culinary school, I've only learned the basics by accident, and in completely the wrong order.  (Says some instructor someplace)  Lately I've been thinking that this is time when I need to learn some of the basics, things that I should have learned 10 years ago, but I've been so busy washing sippy cups in between cooking meals that I haven't had the time.  So this is the time.  And I've chosen a sauce first.

A Beurre Blanc is, as Julia put it, white wine and vinegar reduced, then butter beat in and spanked until it behaves.  Ok Julia may have put it a little differently but that's what she meant.  

Tuna rubbed with ground coriander, paprika, kosher salt, cayenne, and black pepper

 White wine, white wine vinegar, and shallots reducing from 1 1/2c down to 2 tablespoons

Beginning to whisk in the butter (1 lb. by the time I'm done), 1/2 inch cube at a time

As the butter is added in, the volume builds, and it becomes thicker and creamy.  When it's done I just seasoned to taste with pink kosher salt.

Tuna seared for 1 min per side, sliced, and with Beurre Blanc

We also had a mixed greens salad and wild rice, with TJ's 21 seasoning salute, but who cares?!


  1. Total respect, girl. I have yet to master the basics and, if you can believe, have never even made hollandaise. For real. Despite my penchant for brunch.

    Also, butter and seared tuna are two of my favorite things. This looks SO. Very. Good.

  2. Tina ~ I won't lie. That means a lot coming from a Choosy Beggar author. :)