Salmon Beurre Blanc

Entered this at a BBQ contest in Burlington, Kansas and placed 3rd out of thirty teams. I got the idea from Good Eats. The capers and lemon zest were add ons to Alton Brown’s recipe. The sauce was made on a Weber Kettle grill in a sauce pan. I’ve never made a butter sauce like this before. It was tasty!!!

Beurre Blanc is French for “white butter”. It is very rich with the added zing of the lemon acid. The zest gives a bright accent. A true Beurre Blanc sauce, to some, would not have cream in it, but I added it.

Salmon rubbed with my bbq rub and smoked at 275 for 35-40 minutes until 150 degrees. Lemon slices placed on fish to baste while cooking.

Beurre Blanc Sauce
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
Lemon Zest
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Capers

Combine the shallots, white wine, and lemon juice over hot coals and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, move away from coals. Add the butter, one cube at a time, whisking first over coals and then away. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add zest from one lemon and capers. Season with salt and white pepper. Hold in a thermos until ready to serve.