|Lemon Buerre Blanc|
Difficulty Level: Medium
Recipe Id: SAUCE105
Lemon Buerre Blanc (butter sauce)
- 1 lemon
- 1 sliced shallot
- ½ tblsp. Chopped garlic
- ¼ c. white wine
- ¼ c. chicken stock
- 1 stick unsalted butter
1. In small saucepot, juice lemon and add all ingredients except butter.
2. Bring to a boil, reduce heat and simmer until mixture is reduced by ¾.
3. Remove from heat and slowly whisk in all butter (cut into cubes).
4. Strain sauce through a chinois (fine mesh strainer).
DO NOT return to heat. Serve immediately.