Beurre Blanc, the flagship sauce in any seafood restaurant. It goes with almost anything, but it’s exceptional with seafood. It is pictured here with our Pacific Diver Scallops (perfectly caramelized by drying on a towel before seasoning with sea salt and searing in a hot cast-iron pan).
1/4 cup white wine
1/4 cup white wine vinegar
1 bay leaf
5-10 whole peppercorns
1 small shallot, peeled and sliced
1 tablespoon heavy cream
4 ounces (1 stick) of butter, sliced into 8 even pads, kept cold after slicing
Juice of half a lemon
1/2 teaspoon whole grain dijon mustard*
1/4 teaspoon Kosher salt
*Whole grain mustard is optional. You can try adding other ingredients like a vegetable puree, different types of wine, stocks or demi-glace. Use this as a base recipe, just follow the basic technique to experiment with different flavors.