Vegetable Glace Beurre Blanc with Fine Herbs

(makes approx. 18 oz.)

  • 6 oz.  Bonewerks Culinarte Glace de Mire Poix
  • 1/2 cup  Champagne
  • 1/2 cup  Champagne Vinegar
  • 3 tbsp.  Chopped Shallots
  • 1  Fresh Bay Leaf
  • 1 lb.  Unsalted Butter (cubed and frozen)
  • Salt and Pepper, to Taste
  • Fresh Chopped Lemon Thyme, Dill, Chives, Tarragon

HEAT Bonewerks Culinarte Glace de Mire Poix, champagne, vinegar, shallots and bay leaf in a saucepan. Reduce by 70%.

WHISK cubes of butter into sauce, whisking constantly, until all ingredients are blended; strain. Season to taste with salt and pepper. Garnish with fresh herbs to order.