Lime-Herb Beurre Blanc

By á-170456

Ingredients

• 2 tablespoons fresh lime juice
• 1/2 cup fruity wine or sweet vermouth
• 3 tablespoons minced shallots
• 1 tablespoon grated lime zest
• 6 tablespoons cold unsalted butter cut in slices
• 1 tablespoon thinly-sliced basil or mint leaves
• or chopped chives
• 1/2 teaspoon sea salt
• Freshly-ground white pepper to taste

Details

Servings 4

Preparation

Step 1

Combine the lime juice, wine or vermouth, shallots and zest in a nonreactive saucepan or skillet. Cook over high heat until only 1 tablespoon of the liquid remains.

Remove from heat. Immediately whisk in 2 slices of butter and whisk vigorously until it is incorporated. Continue whisking in the butter a slice at a time until the sauce is emulsified. Add the herb of your choice. Season with salt and pepper to taste. Serve hot. This is great on poached salmon or grilled veal chops or with steamed lobster.

This recipe yields 4 servings.

Each of four servings: 207 calories; 1 gram protein; 6 grams carbohydrates; 0 fiber; 17 grams fat; 11 grams saturated fat; 47 mg. cholesterol; 297 mg. sodium.