Beet Beurre Blanc.

I came up with the idea of beet beurre blanc because I was trying to figure out what sauce I want to serve with the crab ravioli I plan to make. Beurre blanc was something that immediately popped into my mind, because it’s a simple and delicious sauce, that enhances the flavour of other ingredients without overpowering them.

But I wanted to make things a little more interesting, so I did some research about adding other things to beurre blanc and found some interesting things. Citrus beurre blanc, champagne beurre blanc and even miso beurre blanc (which I definitely have to try very soon). I don’t even remember how I came up with the beet idea, I was trying to fall asleep and just thought about the beets I found in the fridge yesterday.

Well, enough said, the result is great, even though I was hoping for a slightly more pronounced beet flavour. I’m not sure if I’ll serve it with the ravioli, but I think it would be more than perfect with salmon. Adding some lemon zest would be another thing to try out. We’ll see.

Ingredients

8 ounces butter, cubed and softened
1 shallot, finely chopped
1 small beet, cooked and chopped
1/8 cup white wine
juice of one lemon
salt & pepper

In a small saucepan combine shallot, wine and lemon juice, bring to a boil and reduce until almost all of the liquid has evaporated. Remove from heat and add butter cubes bit by bit, stirring vigorously with a whisk. Once you added all the butter and everything is nicely emulsified strain out beet and shallots and season with salt and pepper to taste.