Maple-Lime Beurre Blanc

Maple-Lime Buerre Blanc
It's a north country twist on a classic French butter cream sauce. This week Chef Chris Manning creates a maple-lime beurre blanc. "It goes so well with so many different things," he says, including seafood, fish and chicken. He says it's quick and easy to make and is a good idea for people trying to come up with something new for Thanksgiving.
  1. Maple-Lime Beurre Blanc
  2. - 7 tablespoons butter, divided
  3. - 1/4 cup chopped green onions
  4. - 2 or 3 cloves garlic, minced
  5. - 1 teaspoon fresh grated ginger
  6. - 2 tablespoons white wine
  7. - 3 tablespoons fresh lime juice
  8. - 1/2 cup heavy cream
  9. - 1/4 cup maple syrup
  1. Melt 1 tablespoon butter in pan. Add green onions, garlic and ginger and sauté lightly. Add white wine, lime juice, heavy cream, and maple syrup. Allow to cook down on low heat.
  2. Finish by stirring in remaining 6 tablespoons butter.
  1. Pair with Coyote Moon Vineyard's Gold Label Chardonnay.

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