Lemon Tarragon Beurre Blanc Recipe
Servings: 1
Ingredients
- 1 x Shallot chopped
- 1/3 c. Lemon Tarragon Vinegar see * Note
- 1 stk Cool butter cut into pcs Salt to taste Freshly-grnd black pepper to taste
Directions
- In a small saucepan boil shallot and Lemon Tarragon Vinegar till liquid is reduced to about 1 Tbsp.. 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. Season with salt and pepper to taste and if not using immediately, keep hot in a metal bowl set over a saucepan of warm water.
- This recipe yields 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 113g | |
| Calories 810 | |
| Calories from Fat 806 | 100% |
| Total Fat 91.65g | 115% |
| Saturated Fat 58.05g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 651mg | 27% |
| Potassium 27mg | 1% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.96g | 2% |
