Berblanc
3 servings
20 minutes
Berblanc is an exquisite French sauce born from the gastronomic tradition of the Loire region. Its velvety texture and rich flavor result from the combination of butter, rich heavy cream, and white wine vinegar. Caramelized shallots add delicate sweetness to the sauce, while fish stock complements it with a subtle depth of flavor. Chunks of fresh tomato introduce a light acidity, making this sauce not only rich but also harmonious. Berblanc pairs perfectly with delicate fish and seafood, enveloping them in silky creamy tenderness. It is a true adornment of haute cuisine, highlighting the natural sweetness of seafood and creating a refined gastronomic delight.
1
Chop the onion finely and sauté in butter until translucent. Pour in vinegar and stir while simmering until all the liquid evaporates. Then add broth and evaporate that as well.
- Shallot: 1 piece
- Butter: 35 g
- White wine vinegar: 2 tablespoons
- Fish stock: 1 tablespoon
2
Add heavy cream to the saucepan. Simmer until the cream thickens, then pour in 30 grams of butter.
- Extra-thick cream 48% fat: 200 ml
- Butter: 35 g
3
Cut the flesh under the skin of the tomato, dice it finely, and mix it into the sauce.
- Tomatoes: 0.3 piece
