Radishes with Tarragon Beurre Blanc |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We've taken the French tradition of eating radishes with salt and butter (which tames the vegetable's bite) just a step farther. Serve the beurre blanc and salt in small individual dishes so guests can dip as they like. This fresh, springtime hors d'oeuvre would be well matched with steak or grilled fish. Ingredients:
1/4 cup minced shallot |
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoons |
1/2 cup dry white wine |
1 teaspoon fresh lemon juice |
2 teaspoons chopped fresh tarragon |
30 whole radishes (preferably with tops) |
coarse sea salt |
Directions:
1. Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.
2. Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in juice, tarragon, and salt and pepper to taste.
3. Serve beurre blanc in a separate dish with radishes and salt.
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