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"Come for a day and stay for a lifetime…"(R)

Clubhouse Recipe for Month of November

by Carla Griffin on November 7, 2008

LEMON BUERRE BLANC SAUCE

1/2 tsp. diced shallots
1/2 tsp. garlic
1 cup white wine, preferably a high quality chardonnay
2 tbsp. butter small cubes
2 oz. fresh squeezed lemon juice
1 tsp. extra virgin olive oil

Heat oil slightly and add shallots and garlic and saute lightly. Deglaze with white wine and add lemon juice. Reduce until 1/4 cup and turn off burner but leave pan on the burner. Stir in butter slowly adding small pieces 1 at a time.

Serve with chicken or fish and your choice of white wine.

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