Lemon-Grass Butter Sauce (Beurre Blanc)
- 1 teaspoon olive oil
- 2 tablespoons finely chopped leeks, white part only
- 1 large shallot, finely chopped
- 1 clove garlic, minced
- 4 mushrooms, finely chopped
- 1 large stalk lemon grass, trimmed and soft bulb finely sliced
- 1 kaffir lime leaf
- 1/4 cup dry white wine
- 6 tablespoons fish stock
- 1 cup heavy cream
- 1/2 pound unsalted butter
- Few sprinkles of cayenne
- Heat oil in nonstick pan.
- Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf.
- Cook for a few minutes, stopping before ingredients begin to take on color.
- Add wine, bring to a boil and reduce by two-thirds.
- Add fish stock and reduce by two-thirds.
- Add cream, and simmer for 10 minutes; strain sauce.
- Clean pot or use fresh one.
- Return strained sauce to pot, and return to heat.
- Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated.
- Season with cayenne, and serve over won tons.
olive oil, leeks, shallot, clove garlic, mushrooms, lemon grass, lime leaf, white wine, fish stock, heavy cream, butter, cayenne
Taken from cooking.nytimes.com/recipes/8673 (may not work)