Tomato Beurre Blanc Sauce Recipes

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Steps:

• For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
• For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
• Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.

Steps:

• Make beurre blanc:
• Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
• Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
• Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
• Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
• Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

Steps:

• Mix the marinade ingredients together, add veal tenderloin and refrigerate for 24 hours.
• Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium. In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper. Slice veal and top with sauce.