Two Sauces for Fish

Sauce Gribiche

1 large hard boiled egg
1 tsp Dijon mustard
1/3 c extra-virgin olive oil
1 tsp red wine vinegar
1 cornichon
10 small capers, drained
1/4 c parsley
salt
freshly ground pepper

In a medium-sized bowl, mash the egg yolk with the mustard until smooth. Dribble in the olive oil while whisking to make an emulsion. Whisk in vinegar.
Dice the egg white and cornichon. Add to sauce along with capers.
Stir in parsley and salt and pepper to taste. Add vinegar if needed.
Can be made a day ahead and refrigerated. Serve at room temperature. Also good over hard-boiled eggs or asparagus.


Beurre Blanc

1 to 2 shallots, minced
8 oz dry white wine
2 oz lemon juice
1 Tblsp heavy cream
12 Tblsp COLD unsalted butter, cubed
salt and white pepper, to taste

Combine shallots, wine and lemon juice in a saucepan over high heat; reduce to 2 Tblsp.
Add cream to the reduction. Once liquid bubbles, reduce heat to low. Add butter, one cube at a time, whisking first on the heat, then off the heat.
Continue whisking butter into the reduction until mixture is fully emulsified and is a rich sauce consistency.  Season with salt and pepper to taste. If not using immediately, store in a thermos (otherwise, it will separate).