Abita’s new “Maison Blanc” is a tribute to Louisiana’s 300th Anniversary, but is also the state’s FIRST beer/wine hybrid! It is definitely wheat forward with a slight malt sweetness, followed by a dry, buttery finish due to the addition of Savignon grapes!
At BeerDownHere Test Kitchen, we decided to create our version of a traditional “beurre blanc” sauce, but incorporate this great new beer. The fact that we had a bunch of fresh Louisiana caught speckled trout didn’t hurt as well.
Whether sauteed in a pan, grilled, or fried… you can’t go wrong!
“Maison [Beurre] Blanc” Sauce:
1 cup Abita Maison Blanc
1/2 cup fresh squeezed lemon juice
1/2 tbsp minced garlic
2–3 stalks of green onions
2 sticks of unsalted butter
2 tbsp capers
pinch of fresh parsley
salt and pepper to taste
Cut butter into small slices and put in fridge to keep cool
Add a few pads of your butter to a pot and melt down over medium heat
Add the minced garlic and saute until fragrant
Add the beer and lemon juice and bring to a boil. Lower heat and reduce until aprox. 2–3 tbsp
Reduce heat to low and slowly whisk in butter slices, a few at a time, until all the butter is gone.
Remove from heat and add capers, parsley, and salt/pepper to taste
Pour this delicious elixir over your fish and enjoy with Abita Brewing Company’s 30° 90° Pale Lager!
— Below is then marinade that we used, but it isn’t necessary —
“Maison Blanc” Marinade:
12oz Abita Maison Blanc
1 tbsp minced garlic
1tbsp cracked black pepper
1tsp sea salt
2 tsp dried tarragon
5–6 bay leaves
1tbsp granulated onion or onion powder
(marinate for a few hours before cooking)
Drop us a line if you make this recipe and let us know what you think!