An il Fustino recipe

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This is an Asian-themed version of the classic butter sauce, made without egg yolks.

Serve with Peanut-crusted Tilapia with Frizzled Ginger and Scallions

Serves: 4

Kiwi Ginger Beurre Blanc


2 tablespoons, shallots - finely minced
1/4 cup, very dry white wine such as a Sauvignon Blanc
1/4 cup, il Fustino Kiwi Ginger Vinegar
4 ounces, unsalted butter - chilled and cut into pieces
salt - to taste
white pepper - to taste
1/4 cup, heavy cream - optional


  1. In a non-aluminum saucepan, combine shallots with the wine. Reduce "a glace" (until syrupy).
  2. Add the Kiwi Ginger Vinegar and reduce a glace. (At this point you may add a bit of heavy cream and reduce it, which will help to stabilize the sauce, but it is not required.)
  3. Remove from heat and add one chunk of butter, stirring with a whisk to blend.
  4. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or "mount" a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break.
  5. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Make sure you use real shallots in this recipe, not green onions or scallions (which in New Orleans are often mistakenly called shallots). You can substitute onions if necessary, but they have a sharper flavor; use sweet onions if you have to substitute. This recipe doubles or triples well, also.