For many dishes such as crab and shrimp stuffed salmon, the recipes taste wonderful when topped off with a savory sauce such as the Butter Blanc Sauce. The sauce gives the fish a finishing touch and will impress your guests too.
This recipe makes 1 cup of sauce
Butter Blanc Sauce

Ingredients -
3 ounces white wine vinegar
6 ounces white wine
1 cup heavy ceam
6 ounces cold butter cut into pieces (better to use unsalted to keep the sauce from tasting too salty)
1 shallot
3 ounces cold butter in addition to butter above, cut into pieces

Instructions -

Using a noncorrosive saucepan such as claphalon, teflon, or stainless steel, add the vinegar, wine, and peppercorns. Cut the shallot into quatered pieces and add to the saucepan as well. Heat on medium heat and stir. Reduce the heat and continue stirring until the mix has a syrup consistency. Add cream and reduce heat again until the mixture is very syrupy and about 3-4 tablespoons. Add 2 ounces of butter pieces and stir until melted. Once melted, add 2 more ounces of butter pieces and stir. Continue until you have used all of the butter pieces. Do not allow the mixture to cool too much or the butter will not melt. Strain the mixture and keep it on a double broiler until you are ready to use it.