I am a big Tarragon fan so I always love a classic Beurre Blanc sauce. It is so easy to make and the flavors enhance any thing it’s drizzled upon. The other night I was preparing some halibut, caught by Fisherman Splendid. It was so fresh, I knew it didn’t need much so I altered this classic a bit and came up with the perfect way to brighten up our meal with ease.
Red onions stained the sauce to a lovely coral color. Fresh lemon juice gave the sauce that special zing we love with fish and balanced the silky-rich affect of the butter beautifully. The sauce takes about 20 minutes to make and will offer an elegant finish to any fish or seafood meal.
Rosy Lemon Beurre Blanc Sauce
1/3 cup dry white wine
1/3 cup fresh lemon juice
1/4 cup chopped red onions
2 large tarragon sprigs
5 tablespoons butter cut into slices
1 teaspoon chopped fresh tarragon leaves
salt and fresh ground pepper to taste
Combine the wine, lemon juice, red onions and tarragon sprigs in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquids. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is smooth and glossy. Stir fresh chopped tarragon.
I hope you have a chance to try this, your friends and family will adore you!!!