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.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.