Broken Beurre Blanc w Asparagus & Caviar

This dish flips the traditional beurre blanc on its head. It's rich, tangy, and intentionally split with dill oil-creating visual texture and depth of flavor over perfectly roasted asparagus.

Why You'll Love This Recipe

This sauce isn't broken-it's brilliant. Tangy, rich, and herbaceous with sharp contrast from the dill oil. Paired with roasted asparagus and caviar, it's delicate, complex, and visually striking.

Tips and Tricks

• Use cold dill oil for the cleanest break.
• Make the beurre blanc base ahead but break right before serving.
• Roast asparagus just until tender-don't overcook.

Variations

• Chive oil or basil oil instead of dill oil
• Grilled scallions or ramps alongside asparagus
• Crème fraîche swap for sour cream for more tang

Substitutions

• ¼ cup heavy cream + 1 teaspoon lemon juice for crème fraîche
• Trout or salmon roe instead of caviar
• Steam asparagus if preferred over roasted

Best served with

• Warm sourdough or baguette
• Lightly poached white fish
• Soft-boiled eggs (brunch upgrade)
• Dry white wine or Champagne

How to Store Leftovers

• Asparagus stores for 2 days in the fridge. Beurre blanc is best fresh but can be kept warm in a thermos for up to 2 hours. Do not refrigerate once broken with oil.

Common Questions

Broken Beurre Blanc w Asparagus & Caviar

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This dish flips the traditional beurre blanc on its head. It's rich, tangy, and intentionally split with dill oil, creating visual texture and depth of flavor over perfectly roasted asparagus.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Appetizer, Side Dish

Cuisine: French, Modern, Modern American

Calories: 295

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoon white wine
• 1 tablespoon shallot minced
• 1 bay leaf
• ½ cup crème fraîche
• 1 stick butter 8 tbsp
• 1 tablespoon dill oil cold
• 1 lemon
• Kosher salt to taste
• 8 asparagus spears trimmed
• Olive oil for roasting
• Caviar to garnish

Equipment

• Small saucepan
• Fine mesh strainer (optional)
• Sheet Pan
• Whisk

Method

 

1. Preheat oven to 400°F.
2. Marinate asparagus with olive oil and kosher salt. Roast for 5-6 minutes until just tender.
3. In a small saucepan, combine white wine, shallot, and bay leaf. Reduce over medium heat until nearly dry.
4. Add crème fraîche and cook until reduced by half (about 3-4 minutes).
5. Whisk in butter one tablespoon at a time until half is incorporated. Remove from heat.
6. Off the heat, add remaining butter and whisk until smooth. Season with lemon juice and salt to taste.
7. Just before plating, stir in cold dill oil gently to break the emulsion.
8. Plate asparagus and spoon the broken beurre blanc over the top. Garnish with caviar.

Nutrition

Calories: 295kcalCarbohydrates: 13gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 68mgSodium: 48mgPotassium: 458mgFiber: 3gSugar: 8gVitamin A: 1691IUVitamin C: 9mgCalcium: 154mgIron: 3mg

Notes

Storage: This sauce is meant to be made and served in the same few minutes, the broken texture won't hold overnight and the emulsion can separate further if reheated. Roast the asparagus ahead if needed and keep it in the fridge a day or two, then warm gently and spoon the freshly made beurre blanc and caviar over just before serving.

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