Lemon tarragon beurre blanc
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Recipe by: emerika
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Shallot, minced
1/3 c Lemon tarragon vinegar
1 Stick cold butter, cut into
Pieces
Freshly ground black pepper
In a small saucepan boil shallot 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.
Yield: 1/2 cup
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