Jalapeno Lime Beurre Blanc is a classic French butter sauce. By the way, it is made with a reduction of vinegar, wine, and of course butter. This thick, creamy, and luscious sauce is the perfect addition to many dishes. In fact, this tasty sauce upgrades any dish or meal to a more refined and scrumptious one. Believe it or not, it is similar to a Hollandaise. Needless to say, this is a sauce you will definitely want to add to your repertoire. Nonetheless, this sauce has a slight amount of heat. Explore how this traditional French sauce can enhance the taste of your veggies and elevate them to a whole new level of deliciousness.
Jalapeno Lime Beurre Blanc
Are you tired of the same-old seafood dishes lacking flavor and excitement? Say goodbye to bland meals and hello to a burst of decadent tastes with Jalapeno Lime Beurre Blanc. This classic French butter sauce, elevated with a touch of heat from jalapeno and a zesty kick from lime, is sure to take your seafood game to the next level. In this post, i’ll explore the origins of Beurre Blanc sauce, show you how to create the perfect Jalapeno Lime variation, offer pairing tips for seafood lovers, and unleash the flavor with a recipe featuring Jalapeno Chilean Sea Bass. Get ready to spice up your seafood with elegance and flavor – your taste buds will thank you!
The Origins of Beurre Blanc Sauce
Indeed, Beurre Blanc sauce, is a luxurious French creation, has a rich history dating back to the late 19th century in the Loire Valley region of France. Hence, this velvety sauce is traditionally made with white wine, vinegar, shallots, and butter, resulting in a smooth and tangy accompaniment to seafood dishes. Now, let’s dive into how you can create the perfect Jalapeno Lime Beurre Blanc to elevate your culinary experience even further.
Creating the Perfect Jalapeno Lime Beurre Blanc
To create the perfect Jalapeno Lime Beurre Blanc, start by finely dicing garlic and minced shallots. Nevertheless, in a saucepan, combine the minced garlic, shallots, white wine, and lime juice. Bring the mixture to a simmer over medium heat, allowing the flavors to meld together.
Once the liquid has reduced by half, lower the heat and slowly whisk in cold butter, one tablespoon at a time, until the sauce is smooth and emulsified. Therefore, be sure to keep the heat low to prevent the sauce from breaking. Season with powdered jalapeno, lime zest, lime juice, chopped cilantro capers, salt and pepper to taste, and heavy cream adjusting the levels of acidity and spice as needed.
As a result it should be a velvety sauce with a balance of tangy lime, spicy jalapeno, and rich butter flavors that will complement the delicate taste of your seafood dish. With this Jalapeno Lime Beurre Blanc, you’ll take your culinary skills to new heights and impress even the most discerning seafood lovers.
Unleashing Flavor with Jalapeno Chilean Sea Bass
Now that you have mastered the art of creating a delicious Jalapeno Lime Beurre Blanc, it’s time to explore the best seafood pairings to truly elevate your dining experience. Whether you prefer the delicate flavors of shrimp and scallops or the richness of salmon, sea bass and halibut, or top asparagus or zoodles with this versatile sauce is sure to enhance the taste of any seafood dish. Get ready to unleash even more flavor with our next recipe featuring Jalapeno Chilean Sea Bass. Furthermore, the sauce combines the buttery richness of the fish with the spicy kick of jalapeno, creating a harmonious and delectable dish that will leave your taste buds craving more.
In Conclusion
In mastering the art of Jalapeno Lime Beurre Blanc, you’re not just creating a sauce; you’re crafting an experience. Consequently, elevate your seafood dishes to new heights with this decadent and flavorful addition. From its origins to perfecting the recipe, we’ve explored the possibilities this sauce offers. Now, it’s your turn to unleash the flavors and impress your guests. So, grab your ingredients, experiment with different seafood dishes, and let your culinary creativity shine. Spice up your seafood with a touch of elegance and flavor – the possibilities are endless.
Chef’s Notes
Nevertheless, asparagus topped with this sauce makes it an incredible vegetable dish. Indeed, it is better than Hollandaise and asparagus. In summary, find the recipe for Powdered Jalapeno here. Find capers at Amazon. Or toss it with some zoodles to upgrade their flavor. Top any item with the
Jalapeno Lime Beurre Blanc:
- 2 tbsp chopped shallots
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 1 tsp Powdered Jalapeno
- 2 tbsp lime juice
- 1 tbsp lime zest
- 1/3 cup heavy cream
- 6 tbsp butter
- 1/2 tbsp chopped capers
- 1 tbsp chopped cilantro
Ingredients:
First, in a heavy saucepan combine shallots, vinegar, powdered jalapeno, lime juice, and lime zest over medium heat until liquid is reduced to a couple of tablespoons.
(This should take approximately 5 minutes). Second, add in heavy cream and bring to a simmer for one minute. Next, reduce heat and whisk in the butter 1 tablespoon. Continue to whisk the whole time. Finally, add new pats of butter after the first pat of butter been incorporated. Once, the sauce has the consistency of hollandaise remove it from heat. For a thinner sauce pass it through a fine sieve. Lastly, season with salt, pepper, chopped capers, and cilantro.
Serve Can be made up to an hour ahead of time. Use on chicken, seafood, or vegetables.
Jalapeno Lime Beurre Blanc
Equipment
Ingredients
- 2 tbsp chopped shallots
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 1 tsp Powdered Jalapeno see the recipe on my blog
- 2 tbsp freshly squeezed lime juice
- 1 tbsp lime zest
- 1/3 cup heavy cream
- 6 tbsp butter
- 1/2 tbsp chopped capers
- 1 tbsp cilantro
Instructions
- First, in a heavy saucepan combine shallots, vinegar, wine, powdered jalapeno, lime juice, and lime zest over medium heat until liquid is reduced to a couple of tablespoons. (This should take approximately 5 minutes).2 tbsp chopped shallots, 1/4 cup white wine vinegar, 1 tsp Powdered Jalapeno, 2 tbsp freshly squeezed lime juice, 1 tbsp lime zest, 1/4 cup white wine
- Second, add in heavy cream and bring to a boil for one minute.1/3 cup heavy cream
- Next, reduce heat and whisk in the butter 1 tablespoon.6 tbsp butter
- Continue to whisk the whole time.
- Finally, add new pats of butter after the first pat of butter been incorporated.
- Once, the sauce has the consistency of hollandaise remove it from heat.
- For a thinner sauce pass it through a fine sieve.
- Lastly, season with salt, pepper, chopped capers, and cilantro.1/2 tbsp chopped capers, 1 tbsp cilantro
- Serve Can be made up to an hour ahead of time.
- Use on chicken, seafood, or vegetables.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 162 | |
| % Daily Value * | |
| Total Fat 17 g | 27 % |
| Saturated Fat 10 g | 52 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 48 mg | 16 % |
| Sodium 31 mg | 1 % |
| Potassium 20 mg | 1 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 98 % |
| Vitamin C | 0 % |
| Calcium | 4 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
For More Seafood Recipes:
Baked Halibut Orange Ginger Reductions
Scandinavian Lemon Dill Peel and Eat Shrimp
Smokey BBQ Shrimp Cocktail Sauce
I’ve never tried anything like this before, so thank you for sharing! It looks good and I think even my picky husband will enjoy it!
Kisa, it is so good. Even my son, who is my picky eater, loved it.
WOW!!! This sauce seems so delicious!!! I have a bbq fish planned for next weekend and this looks like the perfect sauce to combine my shellfishes! Thanks for sharing
Fabiana, I would love to know what your family thought of it. Thanks for the comment. Have a wonderful day.
When I haven’t heard half of the words in the title before, I know it is going to be good. This looks so interesting!