Beurre Nantais (Herb butter sauce)
- Total Time
- 10 minutes
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Ingredients
- ¼cup finely chopped shallots
- 3tablespoons wine vinegar
- ¼teaspoon freshly ground pepper, preferably white
- 2 to 4tablespoons cold water
- ¾pound (3 sticks) cold butter
- 1½teaspoons finely chopped tarragon
- 1½teaspoons finely chopped fresh chervil, optional
- 1½teaspoons finely chopped parsley
- Juice of 1 lime or ½ lemon
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (3.5 servings)
717 calories; 79 grams fat; 49 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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