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Chive Sauce

Chive Sauce
Basically a variation on the classic "beurre blanc", this sauce is an elegant accompaniment to grilled and roasted seafood, meat or poultry.
Ingredients:

1/4 cup dry white wine
1 tsp sherry vinegar
1/4 cup chicken stock
2 Tbsp heavy cream
2 Tbsp unsalted butter, diced
4 Tbsp chopped fresh chives

Directions:

 

In a saucepan over medium high heat, combine the wine, vinegar, and stock and cook until reduced by half. Add cream and reduce further, 3 to 5 minutes.

 

Swirl in the butter, piece by piece, until it melts completely and emulsifies slightly. Remove from heat and stir in the chives.

 

Serve immediately.

 

 



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