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Chipotle chili beurre blanc

Recipe by:Chef Jim Hughes
Brick & Fire, Eureka


  • 1/4 cup finely diced caramelized onions
    3 tbsp. minced shallots
    1 cup white wine
    1/4 cup rice vinegar
    1 cup heavy cream
    1 chipotle chili, finely minced
    Juice of 1/4 lemon
    Salt and pepper, to taste
    1/2 lb. cold butter, cut into chunks


Sauté onions and shallots over medium-low heat until shallots are translucent. Stir in wine and vinegar and reduce (cook uncovered) until the liquid is almost gone and glaze-like. Add cream and chipotle and reduce by half. Add lemon juice, salt and pepper. Stir in cold butter until melted. Do not let boil. Keep warm to drizzle over fresh Humboldt Bay Kumamoto oysters.

This recipe makes about 2 cups, enough for 100 oysters.

Califonia Bountiful