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
\N \N Salt
\N \N White pepper
2 tablespoons Fresh parsley -- minced
2 tablespoons Tarragon (2 teaspoons
\N \N 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.

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