CITRUS BEURRE BLANC

By BobD

Ingredients

• Shallot, minced 1/2 each
• Garlic clove, minced 1 each
• Thyme, bunch 1/4 each
• Butter, cut into 1-inch cubes 1 Lb
• White wine 2 C
• Lemons, juice of 3 each
• Salt as needed
• White pepper as needed

Preparation

Step 1

Sweat shallot, garlic and thyme in 1 tablespoon butter.

Add wine and reduce to syrup.



Add lemon juice and reduce to syrup. Whisk in remaining butter 1 cube at a time.

Strain sauce through a chinois. Season with salt and white pepper.