1/3 cup dry white wine or chicken stock
2 tablespoons lime juice
1 tablespoon finely chopped shallot
1/4 teaspoon salt
5 cups frozen baby peas
1 tablespoon fresh tarragon leaves, chopped
Combine wine, lime juice and shallot in 2-quart saucepan. Cook over medium heat 8-10 minutes or until shallot is tender and liquid is reduced to about 2 tablespoons.
Reduce heat to low.
Add butter a few chunks at a time, beating with whisk until butter is melted and sauce is smooth. Remove from heat; stir in salt. Set aside; keep warm.
Place peas into bowl. Microwave 3 minutes; stir. Continue microwaving 4 minutes; drain. Add sauce and tarragon; stir to coat.
- Buerre blanc translates from French as “white butter.” It is important to whisk in the butter a few chunks at a time to make sure it blends in to make a smooth sauce.
- Sauce can be made up to 1/2 hour before serving. Pour into an insulated coffee mug to keep warm.