37 beurre recipes

Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Whole roasted salmon stuffed with red cabbage, chestnuts, and slab bacon, baked in white wine and served with a shallot beurre blanc. An impressive dinner party centerpiece.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.