Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup lemon juice
2 shallots -- peeled and chopped
3 sticks butter, -- cut into 1-inch
Salt and white pepper
Place the lemon juice and shallots in a saucepan and bring to the boil. Boil
down until the liquid is reduced to 2 tablespoons, about 5 minutes, depending
on the size of the pan. Whisk the butter, piece by piece, into the sauce over
low heat. Taste for seasoning and add salt and white pepper if necessary.
Strain or not and serve warm. Makes 1-1/2 cups
Variations--
Substitute a favorite wine or rice vinegar, white or red wine, lime or orange
juice.
Substitute 2/3 cup beer for the lemon juice. Good with lobster or crab.
Substitute 1 tablespoon finely-chopped garlic for the shallots.
Use 1/4 cup fresh lemon juice plus 1/2 cup fresh or canned grapefruit juice.
Good for fish.
Before whisking in butter, add 2 tablespoons heavy cream and 1 teaspoon curry
powder. Good for scallops or shrimp.
BEURRE ROUGE - substitute 1/2 cup red wine plus 2 tablespoons red wine
vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish, whisk
in 2 tablespoons chopped chives and 1 tablespoon Dijon mustard.
