Tomato beurre blanc
2 cups
Ingredients
| Quantity | 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 |
Directions
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