Chervil Butter Sauce

Name: Chervil Butter Sauce
Ingredients: 3/4 cup dry white wine; 2 tablespoons minced shallots; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 3 tablespoons cold unsalted butter, cut into tablespoons; 1/2 cup chervil leaves or 1/4 cup flat-leaf parsley leaves plus 2 teaspoons tarragon leaves

6 ingredients

5 steps

Ingredients

3/4 cup dry white wine
2 tablespoons minced shallots
1 tablespoon fresh lemon juice
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into tablespoons
1/2 cup chervil leaves or 1/4 cup flat-leaf parsley leaves plus 2 teaspoons tarragon leaves

Directions

1

In a small saucepan, combine the wine with the shallots, lemon juice and salt and boil over moderately high heat until reduced by half.
2

Turn the heat to low and whisk in the butter, 1 tablespoon at a time, until smooth.
3

Just before serving, put the chervil in a blender.
4

Reheat the sauce gently over low heat; do not let it boil.
5

Pour the sauce over the chervil, blend until smooth and serve at once.