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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Schoolkid's Flounder with Fish-Camp Buerre Blanc Ingredients:
1 large lemon |
1 cup dry white wine |
1/4 cup cider vinegar |
1/4 cup fresh lemon juice |
2 tablespoons minced shallots |
1 cup chicken broth |
1 tablespoon heavy cream |
1/2 cup cold, unsalted butter, cut into 8 pieces |
2 tablespoons minced cornichons |
1 tablespoon chopped capers |
1 tablespoon chopped italian parsley |
1 tablespoon chopped fresh tarragon |
1/4 teaspoon pepper |
3 dashes hot sauce |
Directions:
1. Grate lemon rind to equal 2 teaspoons. Set aside.
2. Combine white wine and next 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until liquid is almost evaporated. Add broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until liquid is reduced to 14 cup.
3. Stir in cream. Place over medium-low heat. Gradually whisk in butter, 1 piece at a time, stirring until each piece melts before adding another.
4. Remove from heat, and stir in lemon rind and remaining ingredients.
5. *We tested with Vlasic Snack 'MMs Kosher Dills.
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