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radishes with herb butter

from the Web Chef

2 - 3 shallots, finely chopped
6 tablespoons (90 ml) cold butter
1/2 cup (125 ml) dry white wine
1 tablespoon (15 ml) chopped fresh herbs such as tarragon, thyme, or chives
1 tsp (5 ml) lemon juice
Freshly ground pepper to taste
20 - 30 whole radishes
Coarse sea salt


saute the shallots in 1 tablespoon (15 ml) of the butter over moderate heat until tender, 2 to 3 minutes.  Add the wine and boil until the liquid is reduced by half.  Reduce the heat to low and whisk in the remaining butter 1 tablespoon (15 ml) at a time, adding more butter just before the last bit of butter is melted.  Whisk in the lemon juice, herbs, and pepper.  Serve the radishes with the warm sauce and salt in small dishes for dipping.  Serves 4 to 6.

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posted by sasha on 11 Feb 06 - 2472 views

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