Chervil-Butter Sauce for Fish Recipe

Name: Chervil-Butter Sauce for Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons flour; Salt and freshly ground pepper, preferably white, to taste; 4 tablespoons (1/2 stick) butter, cut into 4 or 5 pieces; 1/2 cup finely minced fresh chervil leaves; 1 teaspoon fresh lemon juice; 1 tablespoon minced shallots; 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried; Salt and freshly ground black pepper to taste; 3 tablespoons white wine or other vinegar; 2 egg yolks; 8 tablespoons (1 stick) butter, cut into pieces; Fresh lemon juice if necessary

Servings: persons

2 teaspoons flour
Salt and freshly ground pepper, preferably white, to taste
4 tablespoons (1/2 stick) butter, cut into 4 or 5 pieces
1/2 cup finely minced fresh chervil leaves
1 teaspoon fresh lemon juice
1 tablespoon minced shallots
2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
3 tablespoons white wine or other vinegar
2 egg yolks
8 tablespoons (1 stick) butter, cut into pieces
Fresh lemon juice if necessary

1
In a small saucepan, whisk the flour with 1/2 cup water; season with salt and pepper.
2
Set it over low heat and cook, stirring.
3
Add the butter one piece at a time, stirring until each bit melts before adding the next one.
4
Keep the heat low, stir frequently, and do not let the mixture boil.
5
When all the butter has been incorporated, the sauce should be smooth and thick.
6
Taste for salt and pepper, stir in the chervil and the lemon juice, and serve immediately.
7
In a small saucepan, heat together the shallot, most of the tarragon, the salt, pepper, and vinegar, until most of the vinegar has evaporated, about 5 minutes.
8
Cool.
9
Beat the egg yolks with 1 tablespoon water and stir into the vinegar mixture.
10
Return to the stove over low heat and beat continuously with a wire whisk until thick.
11
With the heat as low as possible, use a wooden spoon to stir in the butter a bit at a time.
12
Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice.
13
Use immediately.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons flour, Salt and freshly ground pepper, preferably white, to taste, 4 tablespoons (1/2 stick) butter, cut into 4 or 5 pieces, 1/2 cup finely minced fresh chervil leaves, and more.

Yes, Chervil-Butter Sauce for Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chervil-Butter Sauce for Fish

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