I made this
http://netcookingtalk.com/forums/showpost.php?p=134880&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.
It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.
Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?
I also want to try some chimichurri (sp?). Does it go well with anything besides steak?[/QUOTE]
Like pesto (& cilantro ;-)), I like chimichurri in small doses. You can use it on chicken, pasta, as a marinade, dipping sauce (shrimp or egg rolls might be interesting), pizza etc.
P.S. Speaking of scallops, thought I'd pass this along for the scallop & caper lovers.
Angel Hair Pasta w/ Scallops & Arugula
http://www.williams-sonoma.com/recipe/angel-hair-pasta-with-scallops-and-arugula.html