Chervil Butter Sauce

1. 1

   In a small saucepan, combine the wine with the shallots, lemon juice and salt and boil over moderately high heat until reduced by half.

2. 2

   Turn the heat to low and whisk in the butter, 1 tablespoon at a time, until smooth.

3. 3

   Just before serving, put the chervil in a blender.

4. 4

   Reheat the sauce gently over low heat; do not let it boil.

5. 5

   Pour the sauce over the chervil, blend until smooth and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.