The traditional beurre blanc we made the other day was a very temperature sensitive sauce.  A lot of us don't have the time or patience to hover over something to make sure it doesn't break.  Am I right?  Well, a cream beurre blanc is a more stable version of a beurre blanc.  It allows the emulsification to become more stable. 

So today I've got a beautiful salmon dish, topped with the beurre blanc.  Easy. Simple. Delicious. 


Lemon Cream Beurre Blanc:

1/2 tablespoon shallot, minced
1 teaspoons olive oil
3 oz. white wine
4 oz. heavy whipping cream
4 oz. butter, cut into 1 oz. portions and chilled
juice from 1 lemon
3 sprigs thyme
salt and pepper, to taste


2 6 oz. salmon fillets
1/2 cup flour, for dredging
salt and pepper, to taste
1 tablespoon olive oil

1/2 lb. haricot vert (French green beans)
2 carrots, peeled and julienned
salt and pepper, to taste

Start by making your beurre blanc.  Heat the olive oil in a saucepan and saute shallots until translucent.  Add wine, lemon juice, and thyme and reduce mixture by half.

Add the cream and bring mixture to a boil.  Reduce by two-thirds.

Remove from the heat, but keep warm.  Whisk in the butter, an ounce at a time, moving back to the heat if necessary.

Season with salt and pepper, to taste.  Strain mixture and hold warm.

Season salmon fillets with salt and pepper on both sides.  Dredge salmon in flour, patting off any excess.

Heat olive oil in a large saute pan and add salmon, skin-side down (or presentation side if you've removed the skin).  Cook to desired temperature and set aside.

Season your vegetables and saute under medium high heat (you can use the same pan as the salmon, if you'd like – make sure to wipe out any excess grease).

To plate, place a mound of vegetables in the center of the plate.  Top with salmon fillet and beurre blanc.

This was a meal we enjoyed out on our back deck.  It was such a lovely summertime meal.  Hope you guys are having a great week so far!