Beurre Blanc With Herbs
|Dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Teaspoon|
|Minced fresh tarragon/1/4 teaspoon dried tarragon||3⁄4 Teaspoon|
|Minced chervil/1/4 teaspoon dried chervil||3⁄4 Teaspoon (Fresh)|
|White pepper||1⁄8 Teaspoon|
|Shallots||2 , sliced|
|Butter||1⁄2 Cup (8 tbs)|
|Heavy cream/Whipping cream||2 Tablespoon|
1. In 1-quart saucepan over medium-high heat, heat white wine, vinegar, tarragon, chervil, white pepper, and shallots to boiling. Boil 5 minutes or until liquid is reduced to about 2 tablespoons. Discard shallots.
2. Reduce heat to medium; add butter, 1 tablespoon at a time (do not use margarine; sauce will not thicken), beating constantly with wire whisk until butter melts and mixture thickens slightly. Remove saucepan from heat; stir in heavy or whipping cream.