Pan-seared Tilapia fillets, drizzled in a luxurious Beurre Blanc sauce! 🍽️🐟 The tender and juicy tilapia pairs perfectly with the rich and flavorful sauce.
Beurre Blanc, which translates to “white butter” in French, is believed to have originated in the Loire Valley region of France. Its creation is often attributed to the renowned French chef, Clémence Lefeuvre, who first prepared it in the late 19th century.
The sauce is characterized by its luxurious, velvety texture and a delicate balance of flavors. Traditionally, it is made by reducing white wine and shallots until the mixture becomes syrupy. Then, cold butter is gradually whisked into the reduction, creating a smooth and creamy sauce. The key to a perfect Beurre Blanc is achieving the right balance of acidity from the wine, the sweetness of shallots, and the richness of butter.