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Lemon Herb Beurre Blanc


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced

1 T. heavy cream

1 cup cold unsalted butter, cut into tablespoons

1 T. fresh lemon juice
2 t. minced fresh thyme
2 t. minced fresh chives
2 t. minced fresh parsley
Salt and pepper to taste


Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.


Add cream; simmer until reduced by half, about 1 minute.


Off heat, whisk in butter, 2 T. at a time, until melted.


Stir in lemon juice and herbs. Season with salt and pepper.


Pairs Well With


Notes

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