Creamy Tarragon (or Herb) Buerre Blanc (Butter) Sauce
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Sauces
Serves: 6-8
Ingredients
- 2 small shallots, sliced
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon whole peppercorns
- sherry vinegar (or white wine vinegar), as needed to cover ingredients
- ½ cup heavy cream (optional)
- 8 tablespoons cold butter, cubed
Instructions
- Combine shallots, tarragon, and peppercorns in a small saucepan and add vinegar just to cover ingredients. Bring to a simmer and cook until the liquid has mostly evaporated and only a couple of tablespoons of vinegar remain. Add cream, if using, and bring to a simmer. Slowly whisk in butter one piece at a time until fully incorporated. Strain out the solids and discard solids. Serve immediately or hold in a glass bowl over a pot of hot water to keep warm until ready to serve.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/11/creamy-tarragon-buerre-blanc-butter-sauce/