Lime Beurre Blanc Sauce

White wine vinegar, shallots, and fresh lime juice reduced with heavy cream and butter. Simple, elegant sauce makes a great sauce for any crab cake.

Ingredients -

6 teaspoon White Wine Vinegar
2 tablespoons minced Shallots
3 tablespoons Fresh Lime Juice
1/2 cup Heavy Cream
1 stick Unsalted Butter, cut into small pieces

Preparation:

1. In a saucepan, heat vinegar, shallots and fresh lime juice over high heat.

2. Reduce to approximately 2 tablespoons.

3. Stir in heavy cream and reduce approximately 5 minutes.

4. Remove sauce from heat, and whisk in butter pieces, one at a time.

5. Serve warm over crab cakes.

Variations and Recipe Ideas:

Cooking Tip

White Wine Vinegar

Tangy vinegar adds significant flavor to any dish. Substitute with, champagne vinegar, cider vinegar, or rice vinegar.

Cooking Tip

Heavy Cream

Heat 3/4 cup whole milk and 1 stick unsalted butter over low heat until butter is melted into milk. Do not boil. Blend 3 minutes in blender.
Refrigerate at least 24 hours. Whisk or whip with hand mixer.