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Alaskan Wild Sockeye Salmon with Mustard Dill Beurre Blanc
Beurre Blanc In this version of a Beurre Blanc, I will depart slightly from the classical technique to one that should work well for most entry level cooks. While the classical sauce will strain the solid ingredients (bay leaf, shallots, thyme stems) this version doesn’t use bay leaf or thyme and I like leaving the...Read More »
David