Huckleberry Beurre Blanc

This beautiful French Butter Sauce has a very special WILD Pacific Northwest ingredient--huckleberries! It is luscious, bright and wonderful served over halibut and salmon.

Course Sauce

Cuisine French

Keyword Butter, Huckelberry, Sauce

Ingredients

1 tbsp unsalted butter
¼ cup shallots finely chopped
¼ cup huckleberries fresh or frozen
3 tbsp white-wine vinegar
2 tbsp dry white wine
¼ cup heavy cream
kosher salt to taste
8 tbsp unsalted butter cut into 12 pieces

Instructions

Heat 1 tablespoon of butter in a saucepan. Add shallots, cook briefly, stirring. Add vinegar, wine and huckleberries and cook until the liquid is almost totally reduced.
Add the heavy cream and salt and bring to boil.
Turn down heat and add the pieces of butter, a few at a time, rapidly whisking with each addition until incorporated.