Watercress Beurre Blanc

Cuisine: American

Category: seafood

Servings: 6


2 tbsp. watercress, finely chopped
1/8 cup Crayfish Stock (see Sturgeon
with Crayfish Caviar Custard)
3 oz. butter, at room temperature
juice of
1 lemon
salt and pepper, to taste


Combine watercress and stock in sauce pan; reduce to form glaze. Slowly whisk in butter. Add lemon juice; season.

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