Lemon Tarragon Beurre Blanc Recipe - Cooking Index
Lemon Tarragon Beurre Blanc Recipe - Cooking Index
| 1 | Shallot - minced | |
| 1/3 cup | 78ml | Lemon Tarragon Vinegar - see * Note |
| 1 | Cold butter - cut into pieces | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: See the "Lemon Tarragon Vinegar" recipe which is included in this collection.
In a small saucepan boil shallot and Lemon Tarragon 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.
This recipe yields 1/2 cup.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8954)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.