Warm, thick and creamy, Beurre Nantais (bur NAWN-tay) is traditionally seryed with pike, although it is equally delicious served with any boiled, baked or grilled fish. This sauce should be served as soon as it has been made because it tends to become oily and to lose its creamy consistency if it is reheated. If, however, you do have to reheat this sauce, place it in a bowl, in a bowl of water which is just warm enough to prevent the butter from congealing. If the sauce does congeal, it can be used in the same way as a cold butter mixture.
3 fl. oz. white wine vinegar
3 fl. oz. dry white wine or lemon juice
1 tablespoon finely chopped shallots 4- teaspoon salt – teaspoon white pepper 12 oz. chilled butter, cut into 24 pieces lemon juice if necessary
In a medium-sized saucepan, boil the vinegar, wine or lemon juice, shallots, salt and pepper over moderate heat until the liquid is reduced to 1 tablespoon.
Remove the saucepan from the heat and, using a wire whisk, beat in 1 piece of butter. When the butter is absorbed, add another piece and continue whisking until it is absorbed.
Return the pan to a very low heat and, whisking continuously, add the rest of the butter, piece by piece. By the time the last piece of butter has been whisked in, the sauce should be thick and creamy. Remove the saucepan from the heat.
Taste and, if necessary, beat in addi-tional seasoning and lemon juice. Trans-fer the sauce to a warmed bowl and serve at once.
Beurres Composes, savoury compound butters, are used to flavour sauces, grilled fish and meat and as spreads. Beurre au
Citron, Beurre de Crevettes a Froid, Beurre de Mout-arde and Buerre a I’Oeuf are a few.