Finger Lime Chive Beurre Blanc

Name: Finger Lime Chive Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: about 1½ Tbsp (20 ml) Rice Vinegar; about 1½ Tbsp (20 ml) Cream; ⅔ cup (150 g) Butter; ½ bunch chives, finely sliced Chives; about 2 finger limes (20 g) Finger Lime; pinch sea salt (1 g) Salt; pinch black pepper (0.3 g) Pepper

Independent adaptation of a publicly published Peter Gilmore recipe. Not affiliated with, sponsored by, or endorsed by Peter Gilmore.

FINISHING SAUCE · GRILLED PRAWNS & SEAFOOD

In the published recipe, this is the finishing sauce for grilled king prawns.

Gilmore's finger lime beurre blanc for grilled prawns.

On the jar

FINGER LIME

Method: stove
Yield: about ¾ cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Rice Vinegar 20 mlCream 20 ml

Ingredients

Rice Vinegarabout 1½ Tbsp (20 ml)
Creamabout 1½ Tbsp (20 ml)
Butter⅔ cup (150 g)
Chives½ bunch chives, finely sliced
Finger Limeabout 2 finger limes (20 g)
Saltpinch sea salt (1 g)
Pepperpinch black pepper (0.3 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Finger Lime Chive Beurre Blanc wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 2 national awards

Red Wine Vinaigrette★ STARRED KITCHENOn the jar: RED WINE
Truffle Honey Dressing★ STARRED KITCHENOn the jar: TRUFFLE
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Peter Gilmore works in Australian fine dining at Quay; credentials include Michelin (Quay, Sydney).

Adapted from a Peter Gilmore recipe (Peter Gilmore / 7NEWS Sunrise (grilled king prawns)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Peter Gilmore / 7NEWS Sunrise (grilled king prawns) (published as “Finger Lime Chive Beurre Blanc”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar