Chives Beurre Blanc

For Chive Beurre Blanc, bring white wine with peppercorns, shallot strips and thyme to a boil and reduce by half.

Strain through a fine sieve and blend with the cold butter until it reaches a creamy consistency. It must not boil up any more.

Finally, add the chive rolls and season strongly with salt and freshly ground pepper.

Related Recipes:

Trout in Broth with Chive PotatoesFor the trout in kraut broth with chive potatoes, first wash trout well and pat dry. To make the trout curl... Veal Liver Cubes with BasilFor the main course, you can of course use liver other than calf’s liver, but calf’s liver has the... Poached Brown Trout, Carrot Mash & Chive BrothPreparation trout: Carefully scale the trout fillets, cut them in half diagonally, lay them out skin side down... Christmas Turkey with Two Kinds of Parsnip and BuckwheatFor the Christmas turkey with two kinds of parsnip and buckwheat, first season turkey with salt, pepper... Pheasant Breasts with Jerusalem Artichoke and Champagne CabbageFor the pheasant breasts with Jerusalem artichoke and champagne cabbage from the pheasant, remove the breasts... Vegetable SoupClean vegetables, remove peel from celery and carrot, drizzle celery with juice of one lemon so that it does... Cod, Harissa Sauce and Apple Port PureeScore the cod fillet twice from the side with a kitchen knife so that you can fold away the incisions to the... Clear Basil Soup with Pistachio DumplingsThe day before, rinse the bones and ox leg. Bring to a leisurely boil with the cold water. Skim well and... Scallops on Chanterelle Cream Sauce with VerjusSauté the scallops in olive oil on both sides for no more than half a minute, then place them on a wire rack... Saddle of Lamb Pan with Saffron RiceFor the rack of lamb pan with saffron rice, first rinse the meat, pat dry and cut into slices about 1 cm...