Recipe - Lemon Tarragon Beurre Blanc

1 Shallot; minced
1/3 cup Lemon tarragon vinegar
1 Stick cold butter; cut into
pieces
Freshly ground black pepper

In a small saucepan boil shallot and vinegar until liquid is reduced to
about 1 tablespoon. Reduce heat to low and whisk in butter, 1 piece at a
time, adding each new piece of butter only after the previous one has
combined into the sauce. Season with salt and pepper to taste and if not
using immediately, keep warm in a metal bowl set over a saucepan of hot
water.

Yield: One half cup

Recipe by: Cooking Live Show #CL8954

Posted to MCRecipe Digest V1 #790 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 19, 1997