📝 About This Recipe
Elevate your culinary repertoire with this luxurious fusion of a classic French beurre blanc and a rich, herb-infused cream sauce. This sauce balances the nutty depth of slow-roasted garlic with the bright, aromatic notes of fresh tarragon and chives, all bound together by a silky reduction of heavy cream and high-quality butter. It is the ultimate versatile condiment, designed to drape elegantly over seared scallops, grilled asparagus, or a tender filet mignon.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted European-style butter (for sautéing)
- 2 pieces Shallots (minced very finely)
- 4 cloves Fresh Garlic (pressed or turned into a paste)
- 1 head Roasted Garlic (cloves squeezed out and mashed)
The Liquid Reduction
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Fresh Lemon Juice (strained)
- 1 cup Heavy Cream (full fat, at room temperature)
The Emulsion & Finish
- 1/2 cup Cold Unsalted Butter (cut into small cubes)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Fresh Tarragon (minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon White Pepper (freshly ground)
- 1/2 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium-low heat and melt the first 2 tablespoons of butter until foaming.
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2
Add the minced shallots to the pan. Sauté for 3-4 minutes until translucent and soft, ensuring they do not take on any brown color.
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3
Stir in the fresh garlic paste and the mashed roasted garlic. Cook for 1-2 minutes until the aroma is fragrant and the raw garlic bite has softened.
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4
Pour in the white wine and lemon juice. Increase the heat to medium and bring to a simmer.
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5
Reduce the liquid by half, which should take about 5-7 minutes. This concentrates the acidity and flavor of the wine.
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6
Lower the heat back to medium-low and pour in the heavy cream. Whisk constantly to incorporate the garlic and shallots into the cream.
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7
Simmer the cream mixture gently for about 8-10 minutes until it reduces slightly and can coat the back of a spoon.
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8
Reduce heat to the lowest setting. Begin adding the cold butter cubes, two or three at a time, whisking vigorously after each addition.
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9
Continue adding butter only once the previous cubes have fully melted and emulsified. This creates the 'beurre' texture and prevents the sauce from breaking.
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10
Once all the butter is incorporated, remove the pan from the heat entirely.
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11
Stir in the fresh chives, tarragon, parsley, and lemon zest. The residual heat will release the oils from the herbs without dulling their vibrant green color.
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12
Season with kosher salt and white pepper. Taste and adjust seasoning if necessary.
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13
For an ultra-refined texture, you may pour the sauce through a fine-mesh sieve, though many prefer the rustic texture of the shallots and herbs.
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14
Keep the sauce in a warm spot (not hot) until ready to serve. Serve immediately for the best consistency.
💡 Chef's Tips
Use high-fat European butter (like Kerrygold) for a richer, more stable emulsion. Never let the sauce reach a rolling boil once the cream and butter are added, or the sauce may separate. If the sauce begins to break (oil separating), whisk in a teaspoon of warm heavy cream vigorously to bring it back together. Always use fresh herbs; dried herbs will provide a gritty texture and a muted, hay-like flavor in this delicate cream base. White pepper is used instead of black pepper to maintain the pristine, creamy aesthetic of the sauce.
🍽️ Serving Suggestions
Drizzle generously over pan-seared Atlantic salmon or Chilean sea bass. Serve as a dipping sauce for warm, crusty sourdough bread or steamed artichokes. Toss with fresh fettuccine and sautéed shrimp for a quick but elegant pasta course. Pair with a crisp glass of Chardonnay or a dry Sparkling Wine to cut through the richness. Use as a finishing sauce for roasted root vegetables like carrots and parsnips.