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LEMON HERB BEURRE BLANC

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Lemon Herb Beurre Blanc

 



This recipe goes with: Stuffed Chicken Breast
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CATEGORIES

Condiment, Sauce  Savory Sauce 

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

DIRECTIONS

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.


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