LEMON HERB BEURRE BLANC

 

  • Cooking Time:
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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.

Notes

Categories: Condiment, Sauce  Savory Sauce 

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