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Lemon-Chive Beurre Blanc




Source of Recipe


From NYT


Recipe Introduction


Yield: 3/8 cup, enough for drizzling on 32 oysters and meat of four lobsters.



List of Ingredients




1/3 cup white wine
1/3 cup red-wine vinegar
3 shallots, finely chopped
3 sticks butter
1 tablespoon plus one teaspoon lemon zest
1 tablespoon plus one teaspoon chopped chives.


Recipe



In a stainless-steel saucepan over medium heat, combine wine, vinegar and shallots. Bring to a simmer, and reduce until there are 2 tablespoons of liquid. Reduce heat and add butter, one tablespoon at a time, whisking until each piece melts. Whisk in zest and chives. Turn off heat, transfer to ramekins and keep in a warm place.