This is one of the most “morish” sauces, as my husband would say. It’s bright and herbaceous, with a hint of sweetness from the shallots. It pairs perfectly with fish, but also works well with vegetables, shrimp, chicken, or pork.
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To begin, add chicken stock and shallot to a small saucepan and bring to a boil. Boil off the majority of the water in your stock, letting the shallot cook in the process, until the stock has reduced considerably, about 10 minutes.
Remove from the heat and whisk in the butter cubes until they’re completely melted.
Still whisking, add the lemon juice, zest, dill, and a pinch of kosher salt. Cover to keep warm for serving.
Lemon Dill Beurre Blanc
Ingredients
- 1 cup chicken stock
- 1 lemon, zested and juiced
- 1 shallot, diced
- 1 stick (1/2 cup) cold butter, cubed
- 4 sprigs dill, finely chopped
- 1 pinch kosher salt
Instructions
- Add chicken stock and shallot to a small saucepan and bring to a boil. Boil off the majority of the water in your stock, letting the shallot cook in the process, until the stock has reduced considerably, about 10 minutes.
- Remove from the heat and whisk in the butter cubes until they're completely melted.
- Still whisking, add the lemon juice, zest, dill, and a pinch of kosher salt. Serve immediately or cover to keep warm until you're ready to serve.