Berblan Sauce is a classic French dressing, which is usually served with a variety of seafood or fish dishes. It is quite delicate in taste due to the interspersing of the main component - butter, and also definitely piquant due to the addition of various seasonings included in its composition.
The composition of the sauce "Berblan"
Our article presents a sauce recipe that can be diversified by adding fresh fragrant herbs or any additives. For example, chopped tarragon greens, parsley or basil.
Sometimes they use lemon zest. The composition of the seasoning includes white wine vinegar and dry white wine. You can find a recipe in which fat cream is added to the Berblan sauce, boiled in advance in a separate container up to 1/2 volume.
Cooked sauce should not be stored because it spoils quickly. For this reason, they make it just before the solemn event.
Features of making sauce
When serving “Berblan” sauce for fried fish, there is a certain peculiarity in its preparation. The butter that should be added to the onion should be very cold, almost ice, so you need to get it out of the refrigerator at the very last moment.
Experienced cooks in the direct manufacture of seasoning recommend not overheating the mixture so that it does not exfoliate. The regulation of its heating should be closely monitored throughout the cooking process. If the seasoning overheats, it must be allowed to cool, removing the container from the heat.
Properly prepared seasoning should be of uniform consistency and cream in color.
Berblan sauce: recipe with photo
Gentle in its structure, the sauce is prepared from natural oil, which must necessarily have a high fat content of at least 80%. Also in the main ingredient, the presence of plant components is not welcome.
Thanks to the use of sauce, traditional fish dishes become more intense and vibrant in taste. You can try adding sauce to meat as well - lovers of French cuisine claim that in this case, it only adds spice to the dish.
For cooking, you need the following ingredients:
- butter - 200 g;
- wine vinegar - 30 ml;
- dry white wine - 80 ml;
- lemon - 1 pc.;
- shallots - 1 pc.
Practical part
Preparation of Berblan sauce should begin with peeling and chopping onions. Then it must be lowered into a small container, adding wine vinegar, wine, lemon juice and crushed black pepper.
First, the contents should be boiled over high heat, and after a while, reduce to medium level and boil for another 10 minutes. Until the liquid has completely evaporated.
Chilled butter should be cut into small cubes and, having reduced the heat to a minimum, spread out a piece, periodically stirring the mixture. Gradually, the sauce should become a homogeneous creamy mass.
To obtain a more aromatic sauce, chopped basil or grated lemon peel can be added if desired. The only condition that you need to pay attention to in this case is the exclusion of lemon juice from the recipe. Otherwise, the seasoning will turn out to be a little sugary.
Cooking option in fish stock
After the sauce has been completely prepared on the fish broth, in order to make it tender and airy, it should be additionally wiped with a sieve and then treated to invited guests or household members.
For cooking, you will need the following components (the amount is indicated per serving):
- butter - 40 g;
- shallots - 1 pc.;
- white wine vinegar - 2 tbsp. l .;
- cream - 180 ml;
- fish broth - 1 tbsp. l .;
- tomato - 1 pc.
To make the sauce, start by preparing the onion. It must be cleaned, cut into small cubes and stewed in a pan until a golden crust appears. Then add vinegar and stir, fry until liquid disappears. Then pour the fish stock into the pan and wait until it evaporates.
The next step is to add the rich cream. Stew the contents until they are thick. When this happens, put the butter, previously cut into small cubes, to the sauce.
At the end of the preparation of the sauce, if desired, finely chopped a small tomato can be added to the mixture.