directions
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1
Stack basil leaves and cut across into strips
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2
Turn strips the other direction and slice again to form small dice
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3
Set aside
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4
Pat the tomatoes dry and then cut into small dice.Set aside
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5
Peel and finely dice the shallot
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6
Place shallot in a small saucepan
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7
Add the lemon juice and wine and bring to a boil
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8
Cook to reduce by 2/3
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9
Add cream and sun-dried tomatoes and return to simmer
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10
Remove from heat and add the butter a piece at a time, allowing once piece to dissolve before adding the next
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11
Stir in the basil and season to taste with salt and pepper.
SUN-DRIED TOMATO BEURRE BLANC
ingredients
- 3 large basil leaves
- 3 sun-dried tomato halves, packed in oil
- 1 medium shallot
- 2 tablespoons fresh lemon juice
- 1/4 cup dry white wine
- 1/4 cup heavy whipping cream
- 1/2 cup unsalted butter, diced and chilled
- Salt and pepper to taste