Lemongrass Beurre Blanc
4 SERVINGS
Ingredients:
1/2 cup White wine
1 Shallot, minced
1 stalk Lemongrass, cut into 2-inch (5 cm) pieces, then mashed
1/2 cup Butter, cut into 8 pieces
To taste Salt and white pepper
Method:
In a nonreactive saucepan, combine the wine, shallot, and lemongrass. Let the mixture soak for 30 minutes to soften the lemongrass.
Boil until the liquid is almost evaporated. Strain the liquid you should have about 2 tablespoons (1 ounce, 28 g).
Return the liquid to a clean saucepan and bring to a boil. Remove the pan from heat. Start whisking the butter into the liquid, 2 pieces at a time. As one piece of butter is almost melted, add the next 2. If the pan gets too cool, return it to the heat and whisk in all the butter. Season to taste.
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