There are many variations of creamy sauce with black caviar. Some of them are very simple, others are more sophisticated. I always wanted to try and come up with my version making it to my taste. Let’s break it to elements?
Just like with wine you choose for cooking, make sure you would enjoy eating the caviar you choose for this sauce. It doesn’t need to be expensive, but its quality is important. For my taste, American Paddlefish caviar is a balanced choice.
I see this caviar sauce as a variation of beurre blanc, classic French butter sauce. I like the idea of sweating shallots in a generous amount of butter, but finishing it with some heavy cream to make it lighter. It also makes the range of safe temperature for this sauce wider.
The white wine in this sauce is to be with a light, crisp acidity to balance the richness of cream and butter. The alcohol level should be moderate in order to compliment delicate seafood flavors. Muscadet is considered the best choice, and there many other great choices for unoaked white wine.
A stock, and a fish stock, in particular, is not in the list for the classic sauce. Though adding it makes it true to the name I gave to my version — Cream of Ocean. Adding more seafood flavors a background for the caviar totally makes sense. You can choose whatever is handy — a homemade white fish stock or a store-bought clam juice, but katsuo and kombu dashi will be the best for the job, adding extra depth to the flavor.
Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, and simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood are perfect. My favorite dish with this sauce is sea scallop dumplings.