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Lemon Tarragon Beurre Blanc

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

1 Shallot; minced
1/3 c Lemon tarragon vinegar
1 Stick cold butter; cut into pieces
Freshly ground black pepper

INSTRUCTIONS

In a small saucepan boil shallot and vinegar until liquid is reduced to
about 1 tablespoon. Reduce heat to low and whisk in butter, 1 piece at a
time, adding each new piece of butter only after the previous one has
combined into the sauce. Season with salt and pepper to taste and if not
using immediately, keep warm in a metal bowl set over a saucepan of hot
water.
Yield: 1/2 cup
Recipe by: Cooking Live Show #CL8954
Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 19, 1997

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