Lemon Garlic Buerre Blanc

Pantry and Fridge

Ingredients

In a small saucepan over medium heat, reduce wine, vinegar, lemon juice, shallot, and garlic until almost all liquid has evaporated. Add cream and reduce by half. Reduce heat.

Incorporate the butter a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted. When butter is incorporated, remove from heat, strains and hold in a warm (not hot) area until needed.

Yield: 1 1/2 cups

Instructions

2/3 cup White Wine

1/3 cup White Vinegar

1/3 cup Fresh Lemon Juice

1/2 cup Shallots, finely chopped

2 Tbl Garlic, minced

1/4 cup Whipping Cream

1 ½ cups Unsalted Butter, cut into small cubes, then chilled

1 tsp Salt

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

RobertStJohn.com