Red Beurre Blanc Butterfish

This was so easy and was done under 1 Hr. (Me likey)

Beurre Blanc means "white sauce" in french, so the title Red Beurre Blanc sounds silly but the method is using the original Beurre Blanc style only using red vinegar instead of white.

You can pretty much use any fish to your liking but today I use butterfish which I bought from the village grocer in Bangsar Village 1.

Recipe:

2 Shallots ( Diced)

1/2 cup vinegar (Originally the recipe requires white vinegar but hey, I only have red sugar cane vinegar in my pantry so I used those. You can use white wine or red wine up to you.)

5 Tablespoon of butter (Cold butter in cubes a must!!)

a couple of fresh basil leaves (Chopped finely) in my case, frozen basil crushed.

1 piece of anchovy.

1. In a small heavy saucepan, cook the shallots slowly in the vinegar over medium-low heat until only 1 tablespoon of liquid remains, about 10 minutes.

2. Remove the pan from the heat. Whisk in the butter 2 tablespoons at a time, waiting for each addition to melt before adding the next. The sauce will be warm and thick enough to lightly coat a spoon. Keep the sauce warm in a water bath (bain-marie) until ready to use.