Tomato Beurre Blanc Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 cup: Homemade fish stock,
2 tbsp: Unsalted butter, cut into
1 cup: Dry white wine,
Small pieces,
1: Ripe medium-size tomato,
Salt & freshly ground black,
Seeded & finely chopped,
Pepper to taste,
2 tbsp: Finely chopped fresh basil,
2 tsp: Fresh lemon juice,
3/4 cup: PLUS ...,
1 tbsp: Snipped fresh chives,
Directions:
Heat the stock, wine, tomato and basil to boiling in a small saucepan
over medium-high heat. Reduce heat to medium-low and cook, stirring
occasionally, until the mixture is reduced to 1 cup. Reduce heat to
low and whisk in the butter, 1 piece at a time. Season to taste with
salt and pepper and stir in the lemon juice. Just before serving,
stir in the chives. Serve hot. From The Silver Palate Good Times
Cookbook by Julee Russo & Sheila Lukins.
Submitted By TERRI WOLTMON On 04-22-95
Source from luhu.jp
over medium-high heat. Reduce heat to medium-low and cook, stirring
occasionally, until the mixture is reduced to 1 cup. Reduce heat to
low and whisk in the butter, 1 piece at a time. Season to taste with
salt and pepper and stir in the lemon juice. Just before serving,
stir in the chives. Serve hot. From The Silver Palate Good Times
Cookbook by Julee Russo & Sheila Lukins.
Submitted By TERRI WOLTMON On 04-22-95
Source from luhu.jp