If you need a good sauce, make this Spiced Beurre Blanc Escabeche Style. It only takes 15 minutes to make with ingredients you probably already have in your pantry! This is a beurre blanc with a Puerto Rican twist.
This Spiced Beurre Blanc Escabeche Style was born out of my love of food. You see, I love combining Puerto Rican food with other cuisines. So I thought, what about if I make a beurre blanc sauce with escabeche flavor?
The escabeche is a marinade that has a tangy, sour flavor that comes from the combination of vinegar, garlic, and spices. It is used in many recipes, like fish escabeche or the escabeche with chicken.
So this is a spiced-infused beurre blanc with the flavors of the Caribbean. Use it on top of vegetables or salads. Or to make escabeche chicken beurre blanc.
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Why This Recipe Works
- This is a very easy-to-follow recipe.
- A versatile sauce that can be used as a pasta sauce, dressing, or even as a dipping sauce.
Recipe Ingredients
- Vegetables- I used yellow onion, green pepper, and garlic. Remember that we use them just to give the sauce flavor.
- Wine- I used a chardonay but go with whichever white wine you like. You don’t have to use an expensive wine.
- Vinegar- The vinegar is a key flavor ingredient. I used white vinegar.
- Black peppercorns & bay leaves- The peppercorns and bay leaves are only for flavor; you don’t want to eat these.
- Seasonings- All you need is adobo, garlic, and onion powder.
- Butter- You need butter, and the colder the better.
- Heavy cream- The heavy cream will make the sauce creamier.
How to Make A Spiced Beurre Blanc
- Photo 1: First, cut all the vegetables. Peel the onion and cut it into thin strips. Do the same with the pepper. Peel and chop the garlic into thin slices. The size of the vegetables doesn’t matter much, so you can roughly chop them.
- Photo 2: In a big pan add the wine, vinegar, vegetables, ppercorn and bay leaves over high heat. This you going to cook for five minutes to reduce it. You should have way less liquid than what you started with. It should be about ¼ cup of liquid.
- Photo 3: Add the heavy cream and seasonings. Stir and cook for 1 minute.
- Photo 4: Now, lower the heat to medium-low. Add the butter, one cube at a time. Make sure to mix it well before you keep adding butter. Then cook for 2 minutes. Strain if you desire.
Recipe Tips
- Common mistake. Don’t raise your heat to make the sauce faster because it will split. Nice in slow is the secret. Just keep whisking!
- Reheating. To reheat, the same principles of using low heat while cooking, applies when reheating. Add a splash of water and whisk until it is smooth again.
More Recipes to Pair With Your Sauce
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Spiced Beurre Blanc
Ingredients
- ½ yellow onion
- ½ small green pepper
- 2 garlic cloves
- 1 cup white wine
- 2 tablespoons white vinegar
- ½ teaspoon peppercorn
- 2 bay leaves
- ¼ cup heavy cream
- ½ teaspoon adobo
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 ounces butter
Instructions
- Cut the butter into small cubes. Put the butter in the fridge until you are ready to add it to the sauce.
- First, peel and cut the onion into small strips and set it aside. Cut the pepper into thin strips as well. Take the garlic and slice it into thin slices. The sizes don't matter much.
- In a small pan over high heat, add the white wine, vinegar, onion, garlic, peppercorns, and bay leaves. Cook this for 5 minutes. The liquid should be reduced until about ¼ cup of liquid is left.
- Add the heavy cream, adobo, onion, and garlic powder. Cook for 1 minute while stirring.
- Lower the heat to medium-low. Now add the butter, one cube at a time. Whisk it in and once it's melted and incorporated, add another piece until you've added all the butter. Cook for 2 minutes.
- Strain the sauce and serve immediately. Buen provecho!
Recipe Notes
- Wine- I used a Chardonnay wine. Use your favorite white wine.
- Butter- One of the most important steps is to make sure that your butter is cold. So leave the butter in the fridge until the very last moments before adding it to the sauce.
- This is a twist on the traditional Puerto Rican Escabeche sauceused in this recipe, which has the same flavors but without the cream and butter.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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