Beurre blanc with herbs and pernod
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
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