Caviar Sauce | Cream of Ocean

There are many variations of creamy sauce with black caviar. Some of them are very simple; others are more sophisticated. Caviar for this recipe doesn’t need to be expensive, but its quality is important. For my taste, American Paddlefish caviar is a balanced choice. I see this caviar sauce as a variation of beurre blanc, classic French butter sauce. I like the idea of sweating shallots in a generous amount of butter but finishing it with some heavy cream to make it lighter. The white wine in this sauce is to be with a light, crisp acidity to balance the richness of cream and butter. The alcohol level should be moderate to compliment delicate seafood flavors. Muscadet is considered the best choice, and there are many other great choices for unoaked white wine. A stock, and a fish stock, in particular, is not on the list for the classic sauce. You can choose whatever is handy — a homemade white fish stock or a store-bought clam juice, but katsuo and kombu dashi will be the best for the job, adding extra depth to the flavor. Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood is perfect. My favorite dish with this sauce is 13-Hole Sea Scallop Dumplings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, melt a tablespoon of butter over medium heat. Add shallots and sweat for a couple of minutes, without browning.

Step 2

Add champagne vinegar and let it almost evaporate. Add wine, dashi, crushed pepper and reduce until syrupy. Strain and return back to the pan.

Step 3

Add cream and bring to simmer, stirring. Turn off the heat and season with salt, adjut to you taste. Keep warm until ready to serve. Add caviar right before seving.

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