Lime-Herb Beurre Blanc

Recipe Ingredients

2 tablespoons	30ml	Fresh lime juice
1/2 cup	118ml	Fruity wine or sweet vermouth
3 tablespoons	45ml	Minced shallots
1 tablespoon	15ml	Grated lime zest
6 tablespoons	90ml	Cold unsalted butter - cut in slices
1 tablespoon	15ml	Thinly-sliced basil or mint leaves
		Or chopped chives
1/2 teaspoon	2.5ml	Sea salt
		Freshly-ground white pepper - to taste

Recipe Instructions

Combine the lime juice, wine or vermouth, shallots and zest in a nonreactive saucepan or skillet. Cook over high heat until only 1 tablespoon of the liquid remains.

Remove from heat. Immediately whisk in 2 slices of butter and whisk vigorously until it is incorporated. Continue whisking in the butter a slice at a time until the sauce is emulsified. Add the herb of your choice. Season with salt and pepper to taste. Serve hot. This is great on poached salmon or grilled veal chops or with steamed lobster.

This recipe yields 4 servings.

Each of four servings: 207 calories; 1 gram protein; 6 grams carbohydrates; 0 fiber; 17 grams fat; 11 grams saturated fat; 47 mg. cholesterol; 297 mg. sodium.

Source:
The Los Angeles Times, 08-20-2003

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