Lemon Chervil Beurre Blanc

Menu Part


1 each shallots chopped fine
1/4 pound unsalted butter
3 ounces white wine
1 each lemon, juiced fresh
1 each bay leaf
1 sprig thyme
4 ounces heavy cream
6 sprigs chervil, chopped
salt and white pepper to taste


  1. Reduce white wine, bay leaf, thyme and shallots until semi-sec.
  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 chinoise.
  7. Add chervil to finish.

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