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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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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.


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