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Tarragon Beurre Blanc




Source of Recipe


Sunset Sept. 2001


List of Ingredients




1/3 cup white wine vinegar
1/3 cup dry vermouth
3 tablespoons minced shallots
1 1/2 tablespoons chopped fresh tarragon
3/4 cup butter

Recipe



In a 2- to 3-quart pan over high heat, boil vinegar, vermouth, shallots and tarragon until reduced to 1/4 cup, 5 to 8 minutes. Let stand a room temperature up to 2 hours.
Just before serving, set pan over high heat, add butter, and stir constantly until its melted and bubbling, 2 to 3 minutes. Serve warm.