My good friend Josh South in Alabama asked Gannon and me to share a delicious white wine sauce that goes with seafood. It didn't take us long to focus in on Beurre Blanc considering we used that sauce to win the 2019 World Seafood Championship at the World Food Championships last year.
Before I get into the step by step directions on this incredible and versatile sauce, I wanted to go down memory lane a little bit. Since I was born, my family has been visiting the snow white beaches in Destin, FL at the wonderful Sandestin Beach Resort.
My parents actually had their honeymoon there back in the day when it was nothing more than a Sheraton Hotel with a dirt road to the beach. If you know anything about the Destin area, you know its known as the World's Luckiest Fishing Village. Not just because you can catch an amazing assortment of the Gulf's best fish, but because you can do it without going 50 miles offshore.
Growing up in Sandestin was amazing and helped me develop my long lasting love of Gulf seafood. Which is another reason it was so humbling to be named Florida co-chair of the Share the Gulf Coalition earlier this year.
Throughout my life, we always at at the Ocean Club restaurant just outside the resort. It is one of my favorite restaurants in the world and nothing makes me happier now as a father and husband than being able to take my wife and kids to Ocean Club just as my parents did growing up. Here are a few pictures of us dancing with the kids:
Not only is it an incredibly fun atmosphere, but the food is superb. My favorite dish comes from there: Grouper Almandine with Beurre Blanc.
Every time we visit, I have to get my fix. That was the inspiration for our dish that won the World Seafood Championship and a sauce I make often at home.
Even my Gannon, who doesn't love fish that much, loves it with Beurre Blanc.
Check out our video featuring Beurre Blanc and scroll down for step by step directions:
2 -3 shallots finely chopped
1 whole lemon juiced
1 stick COLD butter cut into 1 tablespoon pieces
2 cups white wine
Saute shallots in olive oil until translucent, about 2-3 mins on medium high heat.
Add white wine and deglaze the pan.
Reduce the wine until about 2 TBS of wine remaining. Strain the wine from shallots and save the shallots for mixing into rice.
(My good friend Chef Chip Reed says to wait to strain out the shallots until after you whisk in the butter). I need to try that next time.
Now whisk in the cold butter piece by piece until it is all mix in perfectly. Do not let the butter separate. Very important.
And there you have it! Delicious sauce for any seafood dish! Pow Pow!