Yield: Yields about 1/2 cup.
Quick to make, a perfect last-minute trick to dress up the simplest foods. Spoon over poached fish, scallops, shrimp, and chicken breasts; drizzle over steamed or grilled vegetables, especially asparagus.
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Beurre Rouge: Make the basic recipe, replacing the white wine and white-wine vinegar with dry red wine and red-wine vinegar.
Lemon: Make the basic recipe, using all lemon juice in place of the vinegar and the wine. Add 1 tsp. grated lemon zest along with the shallot.
Mustard: Make the basic recipe and whisk in 1-1/2 tsp. Dijon mustard just before serving.
Horseradish: Make the basic recipe and whisk in 1 Tbs. drained prepared horseradish just before serving.
Herb: Make the basic recipe and whisk in 1 Tbs. chopped fresh herbs, alone or in combination. Good choices are dill, tarragon, chervil, chives, mint, or basil.
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