This wonderful and interesting specialty recipe is from The Old Yacht Club Inn, Santa Barbara, CA. It is most wonderful when served over superbly cooked fish, particularly poached fish.

Raspberry Beurre Blanc Sauce
Recipe type: Sauces
Serves: 3 Cups
  • 2 shallots; finely diced
  • 1 Cup white wine
  • 2 sprigs fresh dill or tarragon (or 1/2 teaspoon dried dill or tarragon)
  • 1 Cup creme fraiche or whipping cream
  • 2 Tablespoons seedless red raspberry jam
  • 1/2 pound unsalted butter; kept cold
  • 1 pint red raspberries; fresh or frozen
  • 2 Tablespoons finely chopped fresh dill or tarragon, leaves only (or 1 teaspoon dried dill weed or tarragon)
  1. Put shallots in heavy sauce pan with wine and herbs. Boil over medium heat until the liquid is reduced to 1 tablespoon or less. Be careful to avoid boiling dry!
  2. Add creme fraiche or whipping cream and continue to boil to reduce by 1/2. Remove sprigs if you used fresh herbs. Add raspberry jam and whisk into cream mixture.
  3. Cut butter into tablespoon-size slices and over very low heat whisk the butter into the cream one tablespoon at a time, allowing each slice to melt into the sauce. Continue until all butter is incorporated into sauce.
  4. Add 1/2 of raspberries and whisk in. Add herbs and whisk in. Keep over very low heat until ready to serve. (If sauce gets too hot, the butter will start to melt out. If this happens, add 1 tablespoon of cold butter and whisk in to rebind sauce).
  5. Just before serving, add remaining raspberries and gently stir in.
Per Serving (excluding unknown items): 1802 Calories; 184g Fat (98.1% calories from fat); 3g Protein; 5g Carbohydrate; 0g Dietary Fiber; 497mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Vegetable; 37 Fat.

Comments: You can buy creme fraiche in a gourmet deli or you can make your own.

Serve over salmon, swordfish, or any firm white fish. YUM!

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