Tarragon Lime Beurre Blanc
Tarragon Lime Beurre Blanc is an elegant and refreshing sauce that combines the classic French beurre blanc technique with the freshness of lime and tarragon. The acidity of the white wine and the creaminess of the butter create a perfect balance, particularly well-suited to fish, chicken, or even steamed vegetables. It's a great choice for a special dinner or festive occasions, as its light yet deep flavor enhances any dish. For a more intense flavor, try enriching it with a little extra lime juice or grated Parmesan.
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Ingredients for this recipe
Servings: 4
100
g
Butter
30
ml
Fresh lime juice
1
tsp
Lime zest (grated)
5
g
Fresh tarragon
50
ml
Dry white wine
50
ml
Heavy cream
1
Shallot
1
pinch
Salt
1
pinch
Freshly ground white pepper
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Preparation Steps
1
Finely dice the shallot and finely chop the fresh tarragon.
2
In a small saucepan, heat the white wine over medium heat and add the diced shallots.
3
Simmer until the liquid is reduced by about half to intensify the flavor.
4
Add the heavy cream and cook for another 2-3 minutes, or until slightly thickened.
5
Remove from the heat and gradually whisk in the cold butter cubes, one at a time, until you achieve a smooth, creamy consistency.
6
Stir in the lime juice and lime zest, then season with salt and white pepper to taste.
7
Finally, add the chopped tarragon and mix well.
8
Strain the sauce through a fine-mesh sieve for a smooth and silky texture.
9
Serve warm with fish, roasted chicken, or as an accompaniment to steamed vegetables.
