Blackberry Beurre Blanc Sauce Recipe

• 2 x shallots finely diced
• 1 c. white wine
• 2 sprg fresh dill or possibly tarragon (or possibly 1/2 tspn dry dill or possibly tarragon)
• 1 c. creme fraiche or possibly whipping cream
• 2 Tbsp. seedless red Blackberry jam
• 1/2 lb unsalted butter kept cool
• 1 pt red Blackberries fresh or possibly frzn
• 2 Tbsp. finely-minced fresh dill or possibly tarragon leaves only (or possibly 1 tspn dry dill weed or possibly tarragon)

1. Put shallots in heavy sauce pan with wine and herbs.
2. Boil over medium heat till the liquid is reduced to 1 Tbsp.
3. or possibly less.
4. Be careful to avoid boiling dry!
5. Add in creme fraiche or possibly whipping cream and continue to boil to reduce by 1/2.
6. Remove sprigs if you used fresh herbs.
7. Add in Blackberry jam and whisk into cream mix.
8. Cut butter into Tbsp.-size slices and over very low heat whisk the butter into the cream one Tbsp.
9. at a time, allowing each slice to heat into the sauce.
10. Continue till all butter is incorporated into sauce.
11. Add in 1/2 of Blackberries and whisk in.
12. Add in herbs and whisk in.
13. Keep over very low heat till ready to serve.
14. (If sauce gets too warm, the butter will start to heat out.
15. If this happens, add in 1 Tbsp.
16. of cool butter and whisk in to rebind sauce).
17. Just before serving, add in remaining Blackberries and gently stir in.
18. Serve over salmon, swordfish, or possibly any hard white fish.
19. YUM!
20. Comments: You can buy creme fraiche in a gourmet deli or possibly you can make your own.
21. "The Old Yacht Club."

shallots, white wine, dill, creme fraiche, seedless red, red blackberries, dill

Taken from cookeatshare.com/recipes/blackberry-beurre-blanc-sauce-86251 (may not work)