Beurre blanc with herbs and pernod

Yield: 1 servings

Measure Ingredient
¼ cup Shallot -- minced
¾ cup White wine dry
¼ cup Heavy cream
8 tablespoons Butter
Salt
White pepper
2 tablespoons Fresh parsley -- minced
2 tablespoons Tarragon (2 teaspoons
Dried) -- minced
2 tablespoons Chervil fresh -- minced
2 tablespoons Chives -- minced
1 tablespoon Pernod or ricard

Combine shallots and wine in a heavy saucepan . Cook over medium ~high heat until wine has nearly evaporated.

Add cream and reduce by half. Add butter quickly one tbls at a time whisking constantly. Remove saucepan from heat and stir in salt, pepper herbs and pernod.

Recipe By :

Similar recipes