Cantina Laredo - Recipe
Sea Bass with Jalapeño Beure Blanc Sauce Half
EQUIPMENT: Sauce Pan, Measuring Cups and Spoons, Wire Whip, Strainer and 1/6 Pan
INGREDIENTS FULL QUARTER
Butter, Chips 1 Pound 4 Ounces
Red Onion, Chopped 3/8" 1/4 Cup 1 Tablespoon
Garlic, Minced 4 Cloves 1 Clove
Black Pepper, Ground 12-20 1/2 Teaspoon 1/8 teaspoon
White Wine, Almaden Mountain - Chablis 1 Cup ¼ Cup
Lime Juice, Fresh 1 Ounce 1 ½ teaspoon
Heavy Whipping Cream 1/2 Cup 2 Tablespoons
Jalapenos, Roasted, Seeds Removed, Finely Chopped 2 Ounces ½ Ounce
Tomato, Diced 1/8" ¾ Cup 3 Tablespoons
Cilantro, Finely Chopped 1/8" 1 Tablespoon ¾ teaspoon
Salt 1 Teaspoon ¼ teaspoon
YIELD: 3 Cups ¾ Cup
Critical Control Point: Wash hands and sanitize work surface before beginning recipe.
Critical Control Point: Wash all vegetables with Victory produce wash before processing
1.Place 1 ounce of butter in a sauce pan over medium flame until the butter melts.
2.Add the onions, garlic and black pepper. Sauté until the onions and garlic become soft.
3.Add the wine and lime juice. Cook until it is reduced to a glaze. (Until the wine has almost evaporated)
4.Add the heavy whipping cream and bring to a simmer.
5.Reduce flame to low and add the remaining butter 10 chips at a time. Use a wire whip to incorporate the butter into the sauce completely.
6.Place a handstrainer over a 1/6 pan. Remove the sauce from the heat and strain the sauce thru the strainer. Note: The sauce should have a creamy texture.
7.Add jalapenos, tomatoes, cilantro and salt. Fold into the sauce. At this point the sauce will have lost temperature.
8.Cover with plastic wrap and label, date, time-date and initial. Place the pan on the steam line in a double boiler to return the temperature to 100°F. This will take approximately 10 minutes.
9.Once temperature is at 100°F place next to the grill.
Critical Control Point: Jalapeno Beure Blanc Sauce is held at 100°F.
1.Butter must be added slowly and sauce must be whisked continuously.
2.Jalapeño Beure Blanc Sauce is an unacceptable leftover.
3.Store the Jalapeno Beurre Blanc sauce close to the grill or flat top (not on top of grill or flat top). If sauce is too hot, it will break and discolor the vegetables.
PREP TIME: 1 Hour
SHELF LIFE: 4 Hours