Beurre Creole
This chef-curated Beurre Creole offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 35g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 393 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Beurre Creole offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Beurre Creole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Beurre Creole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- PREP TIME: 15 Minutes
- YIELDS: 1 Cup
- COMMENT:
- This sauce is excellent over broiled or
- sautéed fish or grilled shrimp.
- INGREDIENTS:
- ● 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
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
METHOD: In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heatStep 2: Technique & Execution
Sauté approximately 3 minutes or until juices are rendered into the panStep 3: Technique & Execution
Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoonsStep 4: Technique & Execution
Swirling pan constantly, add a few chips of butter at a time until all is incorporatedStep 5: Technique & Execution
Do not use a metal spoon or wire whisk as hot spots may develop and butter will separateStep 6: Technique & Execution
Season to taste using hot sauce, salt and pepperChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 393 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 35g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 36g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Beurre Creole
This chef-curated Beurre Creole offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
COMMENT
INGREDIENTS
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: METHOD: In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat
Technique & Execution: Sauté approximately 3 minutes or until juices are rendered into the pan
Technique & Execution: Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons
Technique & Execution: Swirling pan constantly, add a few chips of butter at a time until all is incorporated
Technique & Execution: Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate
Technique & Execution: Season to taste using hot sauce, salt and pepper
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.