Go Back
–+ servings
A beige bowl contains a salad of thinly sliced green asparagus topped with a small spoonful of black caviar, all drizzled with a creamy yellow sauce and garnished with herbs.

Broken Beurre Blanc w Asparagus & Caviar

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: French, Modern, Modern American
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Tried this recipe?

Let us know how it was!