ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fish-Camp Buerre Blanc

Yield about 1 cup


  • 1 large lemon
  • 1 cup dry white wine
  • 1/4 cup cider vinegar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons minced shallots
  • 1 cup chicken broth
  • 1 tablespoon heavy cream
  • 1/2 cup cold, unsalted butter, cut into 8 pieces
  • 2 tablespoons minced cornichons*
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon pepper
  • 3 dashes hot sauce

How to Make It

  1. Grate lemon rind to equal 2 teaspoons. Set aside.

  2. Combine white wine and next 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until liquid is almost evaporated. Add broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until liquid is reduced to 14 cup.

  3. Stir in cream. Place over medium-low heat. Gradually whisk in butter, 1 piece at a time, stirring until each piece melts before adding another.

  4. Remove from heat, and stir in lemon rind and remaining ingredients.

  5. *We tested with Vlasic Snack 'MMs Kosher Dills.