Lemon Tarragon Beurre Blanc

1. 1

   In a small saucepan boil shallot and lemon juice, tarragon, and vinegar until liquid is reduced to about 1 tablespoon.

2. 2

   Reduce heat to low and whisk in butter, 1 piece at a time, adding each new piece of butter only after the previous one has combined into the sauce.

3. 3

   Season with salt and pepper to taste and if not using immediately, keep warm in a metal bowl set over a saucepan of hot water.

* Per serving · 4 servings · Values may vary.

No additional tips available.