How to Make a Butter Sauce Practice
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.
In partnership with:
Northwest Culinary Academy of Vancouver