A Southern delicacy with a French twist, Boiled Peanut Beurre Blanc is a creamy, nutty sauce that elevates any dish. Made with boiled peanuts, white wine, shallots, and butter, this versatile sauce can be used as a marinade, dipping sauce, or even a spread. The original recipe, created by Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, calls for fresh boiled peanuts, but canned or jarred peanuts can also be used. This article provides three variations on the classic recipe: a basic Boiled Peanut Beurre Blanc, a Spicy Boiled Peanut Beurre Blanc, and a Boiled Peanut Beurre Blanc with Bacon. Whether you're looking for a unique appetizer, a flavorful main course, or a simple side dish, these recipes are sure to impress.
Here are our top 7 tried and tested recipes!
BOILED PEANUTS RECIPE
Our step-by-step, photo illustrated recipe for Southern Boiled Peanuts. Grab yourself an ice cold Nehi Soda and lets go to the drive-in. They may take a few hours to complete, but the reward of popping these hot boiled peanuts in your mouth is well worth the wait. Expect the juice to drip down your chin as you eat them, it's just part of the tradition and nothing to be ashamed of.
Provided by Steve Gordon
Categories Appetizers
Time 4h
Number Of Ingredients 2
Steps:
- Place the raw peanuts in a sink of water and swirl them around to remove any dust and dirt.
- Place in a colander, rinse again and let drain.
- Fill a large stockpot about 3/4's full of water.
- Add the washed raw peanuts.
- Place stockpot on stove and turn the heat to Medium-High, let come to a rolling boil.
- Cover the pot, reduce the heat to Medium and let boil for about 3 hours.
- Add the salt, stir. You can also add hot water if needed at this point.
- Taste the peanuts about every 30 minutes from here on until cooked to desired doneness.
- Remove from heat and let cool.
- Serve warm and enjoy.
BOILED PEANUTS
Provided by Alton Brown
Categories appetizer
Time 4h35m
Yield approximately 4 pounds in shell and 2 pounds out of shell
Number Of Ingredients 3
Steps:
- Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
- Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
- Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
- *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
GEORGIA-STYLE BOILED PEANUTS
Hands down, this is the easiest way to boil peanuts
Provided by Southern Living Editors
Time 18h3m
Yield Makes 18 cups
Number Of Ingredients 2
Steps:
- Combine peanuts, salt, and 14 cups water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
BOILED-PEANUT BEURRE BLANC
"Finish with gremolata and boiled peanuts." How often have you heard that phrase? Or, for that matter, the words "boiled-peanut beurre blanc"? Such is the beauty of melding Southern and French techniques. And who better to teach us a thing or two about fresh takes on Southern food than a Canadian, happily assimilated in Georgia? Hugh Acheson says that any medium-bodied fish will work with the sauce. We believe it to be delicious with flounder.
Provided by Hugh Acheson
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns.
- Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath).
BEURRE BLANC
Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can't walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.
Provided by Bryan Miller And Pierre Franey
Categories condiments
Time 20m
Yield One cup
Number Of Ingredients 7
Steps:
- Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.
- Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 172 milligrams, Sugar 1 gram, TransFat 1 gram
BOILED PEANUTS
Boiled peanuts make a delicious snack!
Provided by Thelma
Categories Appetizers and Snacks
Time 3h5m
Yield 40
Number Of Ingredients 3
Steps:
- Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
- Let the water boil for 3 hours.
- Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 9.2 g, Fat 27.9 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 2345.4 mg, Sugar 2.3 g
Tips:
- For the best flavor, use fresh, raw peanuts. You can find them at most Asian grocery stores or online.
- To remove the skins from the peanuts, blanch them in boiling water for 1 minute. Then, drain them and rinse them with cold water. The skins should slip right off.
- If you don't have a food processor, you can mash the peanuts with a fork or potato masher.
- Beurre blanc is a classic French sauce that is made with butter, white wine, and shallots. It is typically served with fish or seafood, but it also pairs well with chicken and pork.
- To make the beurre blanc, reduce the white wine by half. Then, add the shallots and cook until they are softened. Finally, whisk in the butter until it is melted and smooth.
- Serve the beurre blanc immediately over the peanuts.
Conclusion:
Boiled peanuts are a delicious and versatile snack that can be enjoyed on their own or as part of a meal. They are also a good source of protein, fiber, and healthy fats. This recipe for boiled peanut beurre blanc is a unique and flavorful way to enjoy this classic Southern dish. The beurre blanc adds a creamy, tangy flavor that complements the peanuts perfectly. Whether you are serving them as an appetizer, a side dish, or a main course, boiled peanuts are sure to be a hit with your family and friends.
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