Beurre Blanc

1. 1

   Put the shallots, wine and vinegar into a small, heavy saucepan.

2. 2

   Cook over medium heat until the mixture is reduced to four tablespoons.

3. 3

   Add the cream.

4. 4

   When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time.

5. 5

   Add the tarragon, season with salt and pepper, and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.