Lemon Chervil Beurre Blanc
|1||each||shallots chopped fine|
|1||each||lemon, juiced fresh|
|salt and white pepper to taste|
- Reduce white wine, bay leaf, thyme and shallots until semi-sec.
- Add cream and reduce by 2/3.
- Add butter and stir constantly.
- Add lemon juice.
- Season with salt and pepper.
- Strain through a chinoise.
- Add chervil to finish.