Lime beurre blanc recipe
- Cuisine: French
This is superb with any grilled or pan-fried fish.
4 brown or red eschalots, finely diced
200ml lime juice
2 tbspns cream
250 g cold, diced unsalted butter
Pinch sea salt
Finely ground pepper
Reduce shallots, verjuice and half the lime juice until syrupy. Add salt, then the cream.
On a low flame gradually add the butter until it is all incorporated.
Add the remaining lime juice and season to taste.
Keep in a warm place until required.
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