Beurre Blanc is French for “White Butter” and is traditionally made with wine, vinegar, shallots and butter. Here, we use a Chardonnay, and instead of vinegar, we use lemon juice. For everyone’s sanity, we decided to leave out the shallots. But lets not forget Minnesota’s own Hope Creamery Butter.
We start out with the Chardonnay, lemon juice, peppercorns and a bay leaf. This gets reduced until almost dry at which point we add a bit of cream and then remove from the heat. We add our chilled butter, incorporate, strain, and that’s it – Beurre Blanc!
This is fresh Tarragon steeping away in our cream. We strain out the herb, add our Beurre Blanc and it all goes into the maker. Churn baby churn…
Here it is – Tarragon Beurre Blanc Ice Cream!
And as every week previous, you can win one of two available pints of this weeks flavor, just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (10/28/2011) at 4pm and will announce them on our facebook page. Our only condition is you must be able to pick it up here in Minneapolis. Good luck!
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