Beurre Nantais (Herb butter sauce)
Published March 23, 1982
- Total Time
- 10 minutes
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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 ½ lemon
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
5 grams carbs; 209 milligrams cholesterol; 718 calories; 23 grams monosaturated fat; 3 grams polyunsaturated fat; 49 grams saturated fat; 79 grams fat; 1 gram fiber; 373 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes