Lemon Tarragon Beurre Blanc
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 Shallot minced
1/4 cup White wine Vinegar
1 stick Cold butter cut into pieces
Salt to taste
Freshly-ground black pepper to taste
1 lemon juiced
2 tbs fresh tarragon, chopped

Preparation

1 In a small saucepan boil shallot and lemon juice, tarragon, 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. 2 This recipe yields 1/2 cup.

About


If fresh tarragon is not available, you can use tarragon vinegar or dried tarragon.