Radishes with Tarragon Beurre Blanc

Ingredients

• Shallots

  Raw

  4 tbsp chopped or 40g

• Radishes

  Raw

  30 medium or 135g

• Salt

  Table

  1 tsp or 6g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tarragon

  Spices, dried

  2 tsp, leaves or 1g

• Butter

  Unsalted

  ¾ stick or 85g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Finely chop shallots and tarragon. Cut butter into individual tablespoon pats.
2. Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.
3. Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in juice, tarragon, and salt and pepper to taste.
4. Serve beurre blanc in a separate dish with radishes and salt.