Tarragon Beurre Blanc
French sauces are a mainstay of modern cooking for their ability to add dimension and interest to just about any dish. Try your hand at this easy yet elegant sauce to bring complexity to fish filets, scallops, rice dishes and steamed or roasted vegetables.
- ⅓ cup white wine vinegar
- ⅓ cup dry vermouth
- 3 Tablespoons minced shallots
- 1½ teaspoons fresh tarragon
- ¾ cup (⅜ lb.) Challenge European Style Butter
1In 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.
2Just 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)
!Serve this herby butter sauce with a mild fish like sole.