Lemon-Dill Beurre Blanc
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
3/4 cup
- Serves:
- 6
ingredients
- 1 cup dry white wine (like Chardonnay)
- 1 large shallot, finely diced (about 1/3 cup)
- 1⁄2 cup unsalted butter, cold, cut into small cubes
- 3 tablespoons fresh dill, chopped
- 2 teaspoons lemon zest, finely grated
- 2 teaspoons fresh lemon juice, more to taste
- 1 pinch crushed red pepper flakes
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper
directions
- Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
- Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
- Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
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RECIPE SUBMITTED BY
<p> Married, Have 6 children 4 DS~29, 28,15 & 13, DD~24 &22. 3 grandsons & 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>