LEMON AND DILL BEURRE BLANC
1/2 cup white wine
4 tbsp white wine vinegar
1/4 cup sliced leek
1 small clove garlic, thinly sliced
1/2 tsp whole black peppercorns
1 small bunch parsley
1/3 lb whole butter, chilled.
1/2 bunch dill weed
Salt & white pepper to taste
1. Combine the white wine, white wine vinegar, leek, garlic, parsley, dill, and peppercorns in a
small saucepan. Reduce the mixture until approximately 4 tbsps of the liquid remains.
2. Cut the butter into cubes approximately 1 oz in weight. Strain reduction through sieve into
3. Over very low heat, whisk in the butter a few pieces at a time. Use the chilled butter to keep the sauce between 100ºF and 120ºF. What that means is that you just have to keep it warm enough to melt the butter. Once all the butter has been added, remove the saucepan from the heat.
4. Heat 2 tbsp of lemon juice and whisk it into the beurre blanc. Stir in 2 tbsps chopped fresh dill and enjoy with fish or poultry.