Fish-Camp Buerre Blanc

recipe

Yield:

about 1 cup

Recipe from

Coastal Living

Ingredients

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

Preparation

Grate lemon rind to equal 2 teaspoons. Set aside.

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.

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.

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

*We tested with Vlasic Snack 'MMs Kosher Dills.