Califonia Bountiful
Side Dish

Chipotle chili beurre blanc

This sauce is the perfect accompaniment to oysters, either barbecued on the grill or served raw. A zippier version of a classic French sauce ("beurre blanc" means "white butter"), it can also be a terrific addition to fish and light meats, and pairs well with a glass of sauvignon blanc.

Chef Jim Hughes
Brick & Fire, Eureka

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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.

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