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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Excellent sauce for poached fish or anything else. Ingredients:
4 tablespoons unsalted butter, room temperature |
1 shallot, chopped |
1/4 cup dry white wine |
1/3 cup tarragon leaf |
2 -4 tablespoons parsley sprigs, chopped |
lemon juice, fresh |
salt |
pepper |
Directions:
1. Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
2. Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
3. Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
4. When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
5. Add lemon juice and salt continuing to whisk. Turn off heat.
6. Add tarragon and parsley and onion mix to blender. Process until smooth.
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