What would a Chesapeake Beurre Blanc look like? I wanted to take a traditional Beurre Blanc and adapt it to our region. Local Frederick, MD beer was used (Flying Dog’s Underdog Atlantic Lager) instead of wine. It was reduced with shallots, lemon juice and Old Bay, which was the only herb/spice/salt component.
Cream was added and reduced, for stability. Then it was strained and the butter was whisked in as usual.
Finish it with another squeeze of lemon and dash or two of Old Bay. Now we have a sauce for seafood that more appropriately represents our region. I’m going to continue trying this with different beers, reducing different quantities.
What would be in your regional Beurre Blanc?
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Chris Spear