Chef Jason Hill prepares a Butter Sauce, also known as Beurre Blanc,in this episode of "Chef Tips." Served in France and finer restaurants, this sauce is a wonderful addition to most seafood dishes. This lemon butter sauce uses the addition of capers to give it a nice tang, and I've added just a hint of coconut milk. It's a faintly tropical beurre blanc sauce that goes really well on grilled fish.
Combine wine, chives, onion and juice from the 1 lemon in a sauce pot over medium heat. Stir until the butter sauce recipe reduces by half.
Stir in coconut milk and heavy cream to wine butter sauce. Simmer 2-3 minutes.
Lower flame to very low heat. With a wire whisk, quickly stir in softened butter, a little at a time, until all of the butter is incorporated.
Pour the butter cream sauce through a mesh strainer.
Season the white wine butter sauce with salt to your taste, followed by the capers and additional lemon juice if desired.
Spoon a little sauce over your grilled fish. This makes up enough for at least 20 pieces of fish. Whatever you don't use can be frozen. To thaw, simply reheat in pan and whisk well.