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Ode to The Earle (plus a piquant little fish sauce)
Posted by Peggy on February 6, 2016
Recipe: Lemon-Herb Beurre Blanc
8 ounces white wine
2 tablespoons minced shallots
8 ounces butter,unsalted, cut into pieces
3/4 ounce freshly squeezed lemon juice
2 pinches kosher salt
1 1/2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
In shallow saucepan, bring white wine and shallots to a boil. Reduce by half.
Add butter gradually while simmering. Continue to add butter in three parts, swirling between additions.
When all butter is incorporated, add lemon juice. Season with salt, add herbs and pour over fish. Serve immediately.
Number of servings (yield):
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