Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Lemon Garlic Buerre Blanc

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

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more