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Tarragon Baby Peas with Buerre Blanc
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1/3 cup dry white wine or chicken stock

2 tablespoons lime juice

1 tablespoon finely chopped shallot

1/2 cup cold Land O Lakes® Butter, cut into chunks

1/4 teaspoon salt

5 cups frozen baby peas

1 tablespoon fresh tarragon leaves, chopped

How to make

  1. STEP 1

    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.

  2. STEP 2

    Reduce heat to low.

  3. STEP 3

    Whisk in butter a few chunks at a time, beating until butter is melted and sauce is smooth. Remove from heat; stir in salt. Set aside. Keep warm.

  4. STEP 4

    Place peas into bowl. Microwave 3 minutes; stir. Continue microwaving 4 minutes; drain. Add sauce and tarragon; stir to coat.

Tip #1

- 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.

Tip #2

- Sauce can be made up to 1/2 hour before serving. Pour into an insulated coffee mug to keep warm.

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