Vidalia Onion Butter Sauce

by Laura Donnelly — May 23, 2007

This sauce goes especially well with the sautéed or broiled soft-shelled crab recipes we offered on Monday and Tuesday of this week. It is an American variation on a classic French beurre blanc. A great trick is to make the sauce a few hours ahead and keep it warm in a wide-mouth Thermos jar.

About one cup sauce, enough for 4 servings

3 Tablespoons dry white wine
3 Tablespoons white wine vinegar (or cider vinegar)
1/2 cup finely chopped Vidalia onion (should be in season at same time as soft-shelled crabs, otherwise use Walla Walla or other sweet mild onion)
12 Tablespoons cold unsalted butter, cut into small (1/4 inch) cubes
Salt and pepper to taste
4 Tablespoons chopped parsley

1. Prepare crabs by sautéing, grilling, or broiling and set aside in warm oven.

2. In small skillet or saucepan over medium-high heat, boil wine, vinegar, and onions until reduced to about one or two tablespoons.

3. Reduce heat to low and whisk in the butter piece by piece, letting each piece become incorporated before adding the next. Add salt and pepper to taste. Top with parsley when serving.