BEURRE NANTAIS (HERB BUTTER SAUCE)

Beurre Nantais (Herb butter sauce) image

Provided by Craig Claiborne

Time 10m

Yield About 1 3/4 cups

Number Of Ingredients 11

Previous Next

Ingredients

1/4 cup finely chopped shallots
3 tablespoons wine vinegar
1/4 teaspoon freshly ground pepper, preferably white
2 to 4 tablespoons cold water
3/4 pound (3 sticks) cold butter
1 1/2 teaspoons finely chopped tarragon
1 1/2 teaspoons finely chopped fresh chervil, optional
1 1/2 teaspoons finely chopped parsley
Juice of 1 lime or 1/2 lemon
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 1 gram