Added some lobster at the end and put it over homemade crab ravioli. An amazingly simple and decadent sauce and the whole family raved!
Fantastic! Simple and delicious. I've made the sauce a couple of times and it was a100% hit each time. I like a tangy flavor so I added some capers and fresh lemon zest. Those made great additions too. This is a winner!
I added orange and lemon zest as well as juice a bit more wine and cream it was amazzzzing over citrus dill salmon!
The addition of cream helps stabilize the sauce, but it also makes this extremely rich. That might be desirable for a special occasion serving something indulgent but not too fatty itself (lobster or tuna maybe). However, for most purposes I'd prefer a classic beurre blanc without the cream. It was good but slightly too much for weeknight salmon and green beans, hah. Also, choose your wine wisely. Be sure to use something very dry. I used some leftover pinot grigio and the finished sauce was a bit too sweet.
I made this with lemon juice, using regular whipping cream because that’s what I had. It was great. I think the heavy cream would have been slightly better but it was still beautifully elegant and delicious. I served it with chicken made in a traditional Wiener schnitzel style. We could have licked the plate.
I did it with a pan fried breaded chicken. I added tomatoes artichokes and asparagus to the sauce at the end of simmering and served the chicken and sauce with pasta. Amazing!
Very easy to follow and turned out perfect!
I watched the video (which was very helpful) and followed the recipe to a "T". I placed the sauce over haddock and it was delicious!I The second time I made it I added a clove of garlic to the mix (preference only) and really enjoyed it. I was not sure if I would like the cayenne pepper but it really brought everything together. I have a small "Little Dipper" Crock Pot that I use for keeping sauces warm so after I made this I added it to the Crock Pot and the sauce remained nice and warm over dinner. Thank you Chef John!
