Tarragon Beurre Blanc
Sauces
Ingredients
2 T shallots, finely chopped
1/4 C dry white wine
1/4 C white wine vinegar
6 T unsalted butter, cut into tablespoons, divided
1 T fresh tarragon, finely chopped
Directions
To a small skillet over medium heat, add the shallots, wine, and vinegar. Bring the liquid to a boil and use a silicone spatula to scrape up the brown bits. Continue to cook until reduced to 2 tablespoons. Boil until liquid is reduced to 1/4 C.
Decrease the heat to low and add 3 tablespoons butter, stirring with a silicone spatula until almost melted. Add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and season with salt.
Notes
Goes well with fish.