Radishes with Tarragon Beurre Blanc

1. 1

   Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened.

2. 2

   Add wine and boil until liquid is reduced to about 1/4 cup.

3. 3

   Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted.

4. 4

   Whisk in juice, tarragon, and salt and pepper to taste.

5. 5

   Serve beurre blanc in a separate dish with radishes and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.