Tarragon Beurre Blanc

Tarragon Beurre Blanc

Ingredients

  1. ⅓ cup white wine vinegar
  2. ⅓ cup dry vermouth
  3. 3 Tablespoons minced shallots
  4. 1½ teaspoons fresh tarragon
  5. ¾ cup (⅜ lb.) Challenge European Style Butter

Directions

  1. Step 1

    In a 2 to 3-quart pan over high heat, boil vinegar, vermouth, shallots, and tarragon until reduced to ¼ cup, 5 to 8 minutes. Let stand at room temperature up to 2 hours.

  2. Step 2

    Just before serving, set pan over high heat, add butter, and stir constantly until it’s melted and bubbling, 2 to 3 minutes. Serve warm. (Yields about 1 cup)

Note: Serve this herby butter sauce with a mild fish like sole.

Source: Developed by Sunset Magazine Test Kitchens

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