Who’s a fool for sauce? I don’t know about you, but if there’s a sauce or condiment I can drench my food with, I will do it. My husband, not so much. Not too long ago, I made some salmon patties and asparagus – and on a whim, whipped up a quick lemon-butter sauce to drizzle over everything. Much to my surprise, James really liked the sauce. While he usually puts a spoonful of the stuff off to the side on his plate (mostly to placate me), he actually added more sauce to his plate – on his food! I knew sauce would win him over one day.
While there are some crab cakes on that plate in the photo, this post is all about the zucchini and beurre blanc sauce. Despite the elegant French name (translated as “white butter”), this is a very basic and easy sauce to make. I have written about the zucchini previously, in this post. I use a Kuhn Rikon Julienne Peeler to quickly turn whole zucchini into ribbons – it couldn’t be more simple. If you don’t have a julienne peeler, you can make thicker ribbons with a regular vegetable peeler, or you can cut it into matchsticks with a knife.
I added a little cream to the beurre blanc, because I like cream and it helps to stabilize the sauce, but it can be made without it.
Ingredients (2 servings):
- 2 or 3 zucchini (depending on size)
- 1 small shallot, minced (2-3 tablespoons)
- 1/2 cup white wine
- Juice of 1 lemon
- 1/2 teaspoon salt
- dash of Worcestershire sauce
- 1/4 cup heavy cream
- 3-4 tablespoons butter (from pastured cows)
Julienne the zucchini. Set up a steaming basket over simmering water, and steam the zucchini for about 5 minutes or until just tender. Drain in a colander and press out as much moisture as possible with paper towels. Set aside.
In a saute pan over medium to medium-high heat, bring the wine, lemon juice, shallots, Worcestershire sauce, and salt to a low boil. Boil until the liquid is reduced to almost a syrup, in a thin layer in the pan (approximately 1/4 cup). Stir in the cream, bring it to a simmer, then remove from heat. Quickly whisk in the butter, 1 tablespoon at a time, until the sauce is emulsified and silky. (Keeping the sauce over heat after adding butter may cause it to separate.)
At this point, the sauce can be strained, but it is not necessary for this particular recipe since we are mixing it with the zucchini noodles.
Toss in the zucchini noodles and stir until the noodles are well-coated in sauce. Serve hot – and enjoy! The buttery-lemon flavor complements seafood and chicken, as well as many vegetables.
You mean there’s other sauce than BBQ? In this case, yes! Great stuff indeed, as is our musical menu. Get Up! featuring Ben Harper and Charlie Musselwhite. This is a brand new release, and all ready it’s be dubbed a years best. How could you go wrong, with the songs and wicked slide guitar of Harper with the growling harmonica of Musselwhite adding a saucy (HA!) touch? From Delta blues to Zepequese stomps, this is a high mark of both men’s careers.
One thought on “Zucchini Noodles with Beurre Blanc Sauce”
I’ve made this several times… tonight was the night i hit it “just perfect.” So good. The lemon finish is still on the tongue…. YUM!
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