Watercress Beurre Blanc
Ingredients:2 tbsp. watercress, finely chopped
1/8 cup Crayfish Stock (see Sturgeon
with Crayfish Caviar Custard)
3 oz. butter, at room temperature
salt and pepper, to taste
Instructions:Combine watercress and stock in sauce pan; reduce to form glaze. Slowly whisk in butter. Add lemon juice; season.
This Page Generated By: