Asparagus with a Tarragon Beurre Blanc
by Dawn T in Rouxbe RecipesDress up asparagus with this luxurious tarragon butter sauce.
| Comments: 17 | Views: 4513 | Success: 100% |
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Your first task is to make the Asparagus with Tarragon Beurre Blanc (recipe below) by following the instructions in the lesson. After reducing the gastride, turn the heat to low and whisk in the butter one tablespoon at a time. Taste for seasoning and finish with a squeeze of lemon juice, if desired. Set aside and whisk from time to time so it doesn’t split. Steam a handful of asparagus for 2-3 minutes. Once done, whisk the chopped tarragon into the sauce and drizzle over the asparagus. Serve immediately.
Once you know how to make a basic beurre blanc, varying it with different aromatics, acids and herbs will be easy. For some guidance, try out a few of the recipes below. Beurre blanc served over a piece of pan-fried fish makes for an incredibly fast and delicious meal.
Dress up asparagus with this luxurious tarragon butter sauce.
| Comments: 17 | Views: 4513 | Success: 100% |
Any type of white fish can be adorned with this classic, rich butter sauce.
| Comments: 0 | Views: 5175 | Success: 100% |
Juicy pan-fried halibut cheeks are smothered in fresh lemon-dill beurre blanc.
| Comments: 13 | Views: 7926 | Success: 100% |
Ginger, lemongrass and rice vinegar lend a twist to a classic beurre blanc. Serve these tender chicken medallions with a s...
| Comments: 0 | Views: 4215 | Success: 100% |
Pan-seared scallops served with a truffle beurre blanc make up this elegant and sexy appetizer.
| Comments: 23 | Views: 15264 | Success: 100% |
This classic butter sauce, garnished with tomato concassé and chives, is a beautiful accompaniment to any delicate white f...
| Comments: 4 | Views: 4800 | Success: 86% |
Classic beurre blanc infused with pink peppercorns. Serve over pan-fried tilapia or any other type of white fish.
| Comments: 6 | Views: 6135 | Success: 100% |
This classic French butter sauce, beurre rouge, pairs well with salmon and grilled meats.
| Comments: 12 | Views: 4630 | Success: 100% |
Delicate brill sole is served with a fennel-white bean mash, braised kale and beautiful yellow beets.
| Comments: 3 | Views: 8296 | Success: 100% |
In partnership with:
Northwest Culinary Academy of Vancouver
|
|
|||
|
© 2005-2012 Rouxbe Video Technologies Inc. All rights reserved. |
||||
Facebook
Twitter
Pinterest
Blog