Boiled Peanut Beurre Blanc Recipes

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BOILED-PEANUT BEURRE BLANC



Boiled-Peanut Beurre Blanc image

"Finish with gremolata and boiled peanuts." How often have you heard that phrase? Or, for that matter, the words "boiled-peanut beurre blanc"? Such is the beauty of melding Southern and French techniques. And who better to teach us a thing or two about fresh takes on Southern food than a Canadian, happily assimilated in Georgia? Hugh Acheson says that any medium-bodied fish will work with the sauce. We believe it to be delicious with flounder.

Provided by Hugh Acheson

Yield Makes about 2 cups

Number Of Ingredients 9

2 shallots, minced (about 1/4 cup)
1 cup champagne vinegar
1 cup white wine
Small bouquet of fresh thyme and tarragon sprigs tied together with kitchen twine
3 black peppercorns
1/4 pound (1 stick) unsalted butter, cut into very small cubes and chilled
1 tablespoon gremolata (equal parts minced garlic, parsley, and lemon zest)
1/2 cup shelled boiled peanuts
Salt and ground black pepper

Steps:

  • Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns.
  • Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath).

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