Tomato beurre blanc

Yield: 2 cups

Measure Ingredient
1 cup Homemade fish stock
1 cup Dry white wine
1 Ripe medium-size tomato,
Seeded & finely chopped
2 tablespoons Finely chopped fresh basil
¾ cup PLUS ...
2 tablespoons Unsalted butter, cut into
Small pieces
Salt & freshly ground black
Pepper to taste
2 teaspoons Fresh lemon juice
1 tablespoon Snipped fresh chives

Heat the stock, wine, tomato and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 cup. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.

Submitted By TERRI WOLTMON On 04-22-95

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