This Kimchi Beurre Blanc is a delightful fusion of French and Korean cuisine, combining the creamy, tangy richness of a traditional beurre blanc with the spicy, umami-packed punch of kimchi. Perfect for drizzling over delicate fish or fresh vegetables, this sauce will bring a vibrant twist to any dish.
20 minutes
This Kimchi Beurre Blanc is a delightful fusion of French and Korean cuisine, combining the creamy, tangy richness of a traditional beurre blanc with the spicy, umami-packed punch of kimchi. Perfect for drizzling over delicate fish or fresh vegetables, this sauce will bring a vibrant twist to any dish.
Unsalted Butter, cold, diced into small cubes
tablespoons
Shallots, finely minced
each
tablespoons
Kimchi Liquid
tablespoons
Kimchi, finely minced and patted dry
tablespoons
Lime Juice, freshly squeezed
to taste
1. Cook Aromatics
Heat a small pot over medium heat and add the first portion of butter. Once melted, add the minced shallot with a pinch of salt. Sweat the shallots until they become soft and translucent, giving them a stir now and then.
2. Deglaze
Pour in the dry white wine and kimchi liquid. Allow the mixture to simmer gently, reducing the liquid until it's nearly dry. This process intensifies the flavors and forms the base of your sauce. you should reduce the liquid by about 80%.
3. Emulsify
Reduce the heat to low. Begin to whisk in the diced butter, a few pieces at a time, until you've formed a thick emulsion. Keep the sauce moving constantly to prevent it from splitting, which creates a smooth, velvety texture.
4. Finishing Touches
Once the sauce is emulsified, remove the pot from the heat. Stir in the minced kimchi and add lime juice, adjusting the seasoning with salt and additional lime juice to taste. The acidity from the lime juice will balance the richness of the butter and enhance the overall flavor of the sauce.
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