This classic French butter sauce, beurre rouge, pairs well with salmon and grilled meats.
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I made this dish as a quick dinner for my wife and myself on an otherwise busy day. It came out wonderful! Restaurant quality for sure. She absolutely loved it. We used frozen salmon since we had some left in the freezer, but it still tasted delicious. I can only imagine how good it would've looked and tasted with fresh. Here's a picture: http://drp.ly/1pdI5q Please forgive the sloppy plating; I was in a hurry!
If you say that the sauce was fine at the 5 to 6 tbsp mark then perhaps you just added too much butter. I would recommend that you watch the lesson on "How to Make a Butter Sauce" again. You may also want to read through the discussions for a bit more info. After that it is a matter of getting back in the kitchen and practicing. Hope this helps. Cheers!
I made the sauce, and it looked great. The color was quite eye-catching. The fish finished cooking, I let them rest for about two minutes, and then spooned the sauce over them. I'm glad I did it where my wife could see, because in less than a minute the sauce split... the fish was too hot. It still TASTED great, and it was arguably the best salmon we've ever had, but the fact that it split after I made it correctly is disappointing.
The recipe didn't say to rest the fish, but maybe it should. Not that it helped me, but...
How can you tell if the the fish is too hot for the sauce? Then there's the obvious conflict between cooler food so the sauce won't split and hot food the diner will enjoy. Hmmm...
Reading your comments, I don't believe the heat of the fish split your sauce, more likely the sauce was not whisked hard enough with small, cold cubes of butter and off the heat. These are the main 3 reasons for that to happen (unless it was kept too hot) but it seems you made it at the last minute. I would try again with a good reduction, turn off the heat, whisk vigoursly while adding small cubes of cold butter and it should work. Hope this helps! Cheers!
I made the sauce first following the steps in the video, and it looked good. (I have a short cell-phone video I made of me whisking it I can upload later if I need to.) I made the sauce first and then held it while the fish cooked, whisking frequently and moving it on and off the heat as seemed necessary. It looked great in the pan, and it even looked great on the fish... for a short time. That's when it split, hence my reason for thinking the fish was too hot.
Emulsion sauces are the most difficult to keep stable, thus the reason they are , even in restaurant avoided, they are by definition a mix of 2 products, water base and fat base that do not mix well, the cream is your "connecting" product. The sauce is very sensitive to heat and will split easily when reheated or kept much warmer than body temperature. Try to add a bit more cream once the gastride is well reduced this extra binder should help along, yet it seems that the issue is the sauce is kept and or re heated to too high a temperature. If it is any comfort it is a difficult sauce to master even for professional chefs, thus the reason you won't see beurre blanc attempted at any Iron chef Competitions. Keep practicing and don't get discouraged. Cheers!