Tarragon Beurre Blanc Sauce

I adore this delicate buttery sauce. So wonderful on flakey white fish, Chicken or shell fish. Easy and quick to make and so fancy in a subtle gorgeous way.

2 Tbsp butter

1 Tbsp olive oil

1 shallot, finely minced

1/2 cup dry white wine

1 Tbsp lemon juice

1/2 Tbsp Tarragon vinegar/ or white wine vinegar

1/2 cup unsalted butter, cubed

salt to taste

white pepper

3 Tbsp fresh Chives, finely minced

3 Tbsp fresh Tarragon, finely minced

Melt the 2 Tbsp of butter and olive oil in a medium saucepan over medium heat. Add the shallot and cook until it begins to turn translucent, about 2-3 minutes. Add garlic and cook 30 seconds, stirring. Add white wine to deglaze the pan, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Add lemon juice and vinegar and allow to simmer until reduced, about 8-10 minutes. Add butter cubes, 1-2 cubes at a time while whisking constantly and until emulsified. Season with salt and white pepper to taste and stir in fresh tarragon and chives. Keep warm until ready to serve. If sauce breaks, add one pat of butter and whisk over low heat until re-emulsified.