"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.

　　

Ingredients

Makes about 2 cups

　　2 shallots, minced (about 1/4 cup)

　　1 cup champagne vinegar

　　1 cup white wine

　　Small bouquet of fresh thyme and tarragon sprigs tied together with kitchen twine

　　3 black peppercorns

　　1/4 pound (1 stick) unsalted butter, cut into very small cubes and chilled

　　1 tablespoon gremolata (equal parts minced garlic, parsley, and lemon zest)

　　1/2 cup shelled boiled peanuts

　　Salt and ground black pepper

　　

Step 1

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.

　　

Step 2

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).

　　Reprinted with permission from The Southern Foodways Alliance Community Cookbook edited by Sarah Roahen and John T. Edge, Georgia, (C) 2010 The University of Georgia Press