Chervil Butter Sauce

A little of this sauce goes a long way.

Slideshow: Amazing Seafood Recipes

  • Servings: MAKES ABOUT 1/2 CUP

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 3/4 cup dry white wine
  • 2 tablespoons minced shallots
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into tablespoons
  • 1/2 cup chervil leaves or 1/4 cup flat-leaf parsley leaves plus 2 teaspoons tarragon leaves

How to make this recipe

  1. In a small saucepan, combine the wine with the shallots, lemon juice and salt and boil over moderately high heat until reduced by half. Turn the heat to low and whisk in the butter, 1 tablespoon at a time, until smooth.

  2. Just before serving, put the chervil in a blender. Reheat the sauce gently over low heat; do not let it boil. Pour the sauce over the chervil, blend until smooth and serve at once.

Contributed By Published July 1999

457576 recipes/chervil-butter-sauce 2013-12-06T23:16:28+00:00 Jerry Traunfeld french|sauces-and-condiments|fast|vegetarian july-1999,butter sauce,Jerry Traunfeld,herb butter sauce,condiment recipe,wine sauce recipes,chervil-butter-sauce 457576

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5