Lobster & Seafood Napoleon

Lemon Chervil Beurre Blanc

Menu Part


1 each shallots ,chopped fine
1/4 pound butter, unslated
3 ounces white wine
1/2 each lemon, fresh juiced
4 ounces heavy cream
6 each chives, chopped
sea salt to taste
whit epepper to taste


  1. Reduce white wine and shallots until almost dry.
  2. Add cream and reduce by 2/3.
  3. Add butter and stir constantly.
  4. Add lemon juice.
  5. Season with salt and pepper.
  6. Strain through a fine strainer.
  7. Add chive to finish.

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