Herb Beurre Blanc
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Herb Beurre Blanc
Fresh, zippy and a little fancy, this silky herb butter sauce perks fish, chicken and veggies up with a bright, flavor-pop finish.
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10 min
Prep Time
25 min
Total Time
6 servings
Ingredients
12 cup dry white wine, such as Chardonnay or Pinot Grigio
3 tablespoons white wine vinegar
14 cup minced shallot
1 cup cold Land O Lakes® Butter, cut into 16 pieces
14 teaspoon kosher salt
14 teaspoon white pepper
2 tablespoons minced fresh herbs, such as tarragon, chives and parsley
How to make
-
STEP 1
Combine wine, vinegar and shallot in 2-quart saucepan Cook over medium-low heat 13-15 minutes or until mixture is reduced by two-thirds and almost dry.
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STEP 2
Reduce heat to low. Whisk in butter, 4 pieces at a time, until melted and smooth before adding next addition. Stir in salt and pepper. Remove from heat; stir in herbs. Serve immediately.
Tip #1
This sauce is perfect as a bright, fragrant topping for leaner proteins such as chicken, scallops, halibut, cod, shrimp, lobster and poached eggs.
Tip #2
Add the butter with a fork or other utensil to avoid heating it with your hands.
Tip #3
Wait to add herbs until just before serving to preserve their bright green color.
290 Calories
29 Fat (g)
80 Cholesterol (mg)
308 Sodium (mg)
2 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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Read Butter Sauces 101 for more!