Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

Chris Perotta, of Blackbird in Wantagh, shows News 12's Lily Stolzberg how to make pan-roasted cod with beurre blanc sauce. Directions for the cod:-Liberally salt fish and sear one side in a very hot ...

The Chef: AJ MindermannThe Restaurant: Cantina Laredo (Village at Gulfstream Park)The Dish: Chilean Sea Bass with Jalapeño Beurre Blanc 4-5 Chilean sea bass fillets, about 6 ounces each1/2 tsp. of ...

Pat seabass dry with a paper towel; cut 2-3 slits into seabass skin, season with salt and pepper. Heat oil in a 12-inch sauté pan over medium-high heat until, hot but not smoking. Place seabass in the ...

Living in a city where seafood rules the cuisine is nothing new to me. Being from Houston and with a San Diegan as a partner, my house is once again full of seafood lovers. For his coming birthday ...

I’ve always thought of beurre blanc as a fragile, fussy, special-occasion sauce. The quiver of butter, wine and vinegar is a delight — if it’s emulsified correctly, then kept at the exact right ...

PITY the poor saucier. Though the position of maker-of-sauces has been, since Escoffier, near the top of the kitchen brigade hierarchy, often the sauces themselves go unsung. Unlisted on menus, taken ...