Beurre Nantais (Herb butter sauce)

Ingredients

• ¼ cup finely chopped shallots
• 3 tablespoons wine vinegar
• ¼ teaspoon freshly ground pepper, preferably white
• 2 to 4 tablespoons cold water
• ¾ pound (3 sticks) cold butter
• 1 ½ teaspoons finely chopped tarragon
• 1 ½ teaspoons finely chopped fresh chervil, optional
• 1 ½ teaspoons finely chopped parsley
• Juice of 1 lime or 1/2 lemon
• Salt to taste, if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    179 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 52 milligrams cholesterol; 3 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 3/4 cups

Preparation

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.
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.
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.

10 minutes