Tag Archives: Langoustine

Super Easy Beurre Blanc

18 Oct

Beurre Blanc literally means “white butter” in French. It is basically an emulsified sauce made by combining white wine, vinegar and cold butter. Vinegar is sometimes substituted for lemon. It is perfect for fish, or any seafood.

Classis French Beurre Blanc does not have cream, however many chefs prefer to add cream in order to “stabilize” the sauce, so it makes it last longer when serving it at a restaurant Just like any protein emulsion, it will quickly separate and break if overheated or solidify if too cold. So, it is always better to serve it immediately after preparing.

It can be modified by adding flavored vinegar to it. This is what I did. I had some Tahitian Vanilla Bean Vinegar home, and I decided to make a Vanilla Beurre Blanc to compliment the beautiful Langoustine tail I had. Vanilla blends perfectly with lobster, it is a marriage from heaven!

I bought some fresh Spaguettini from the pasta restaurant by my house (actually cheaper than buying Barilla!) and made a wonderful Spaguettini with Langoustine Tails in a Tahitian Bean Vanilla Beurre Blanc.You can find very affordable frozen Langoustine tails at your local Costco or Trader Joes. I know it sounds so fancy and elaborate, but it is not! It is a super easy recipe to impress your friends next time you cook them dinner ! Enjoy!

Tahitian Vanilla Bean Beurre Blanc


1/4 cup dry white wine

1/4 cup white-wine vinegar (or any other vinegar you have, flavored or seasoned is better)

2 tablespoons finely chopped shallot ( or any type of sweet onions)

1/3 cup heavy cream; salt and pepper to taste

1 sprig of thyme

2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled


1) In a small sautee pan, boil the wine, vinegar, and shallot(or onions) over medium heat until liquid is reduced to 2 to 3 tablespoons, for about 5 minutes.

2) Add cream, salt, and white pepper and boil for about 1 minute.

3) Reduce heat to medium low, lift the pan from heat, and add one to two tablespoons butter, whisking constantly. Add remaining butter one piece at a time, whisking constantly and adding new pieces before the others on the pan have completely liquefied (the sauce should have a consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove the pan from heat, and season to taste with salt and pepper.

4) Pour sauce through a cheesecloth on top of a strainer into a serving container, pressing on and then discarding shallot and thyme. Serve immediately.


I bought one pound of frozen Langoustine Tails and let it thaw on my fridge for a day. The next day I patted the dry with a paper towel, and quickly sauteed them with some butter and salt. No extra seasoning required, because you don’t want any other flavors clashing with your wonderful Beurre Blanc.

Cook the pasta according to directions but turn the oven off one minute before ready so it is al dente(to the teeth). Scoop the pasta out of its water and place it on the Beurre Blanc Sauce so it finishes cooking on it for about one or two minutes.

Add the sauteed Langoustine, some grated Parmesan, and Bon Appetite.

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