Chef John Folse's Beurre Creole

Beurre Creole
PREP TIME: 15 Minutes
1 Cup

This sauce is excellent over broiled or sautéed fish or grilled shrimp.


  • 8 ounces unsalted butter, chipped
  • ½ cup dry white wine
  • 2 tbsps lemon juice
  • 2 thin lemon slices
  • ¼ cup jumbo lump crabmeat
  • ¼ cup diced tomatoes
  • 1 clove garlic, minced
  • 1 tbsp sliced green onions
  • 8–10 whole peppercorns
  • 1 whole bay leaf
  • 3 whole basil leaves
  • 1 tsp tomato sauce
  • dash of Louisiana hot sauce
  • salt and cayenne pepper to taste

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using hot sauce, salt and pepper. Serve as is, or strain if desired.