Fish-Camp Buerre Blanc

Recipe from Coastal Living

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  • 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


  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.
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