Lemon tarragon beurre blanc
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot, minced | |
| ⅓ | cup | Lemon tarragon vinegar |
| 1 | Stick cold butter, cut into | |
| Pieces | ||
| Freshly ground black pepper | ||
Directions
In a small saucepan boil shallot and vinegar until liquid is reduced to about 1 tablespoon. Reduce heat to low and whisk in butter, 1 piece at a time, adding each new piece of butter only after the previous one has combined into the sauce. Season with salt and pepper to taste and if not using immediately, keep warm in a metal bowl set over a saucepan of hot water.
Yield: ½ cup
COOKING LIVE SHOW #CL8954
Related recipes
- Beurre blanc
- Beurre blanc (white butter sauce)
- Beurre blanc sauce
- Beurre blanc sauce (dupree)
- Beurre blanc white butter sauce
- Beurre blanc with herbs and pernod
- Dessert beurre blanc
- Fish fillets with grapefruit tarragon beurre blanc
- Ginger beurre blanc
- Lemon butter hollandaise
- Lemon roasted garlic beurre blanc
- Lemon tarragon dip
- Lemon tarragon sauce
- Lemon, tarragon dip
- Lemon-tarragon chicken
- Lemon-tarragon vinaigrette
- Spicy orange beurre blanc
- Tarragon butter
- Tomato beurre blanc
- Traditional beurre blanc (beurre nantais)