Radishes with Herbed Butter Sauce

2-3 shallots, finely chopped
6 tbsp cold butter
½ cup dry white wine
1 tbsp chopped fresh herbs such as tarragon, thyme, or chives
1 tsp lemon juice
Freshly ground pepper to taste
20-30 whole radishes
Kosher or coarse sea salt

Sauté the shallots in 1 tbsp 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 tbsp 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.

Leave a Comment

Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.

Name*:
Your Email*:
Link (URL):
Comment Text*:

Captcha*

This question is used to make sure you are a human visitor and to prevent spam submissions.

 
Type Response:

Check this box to receive updates by email when
new comments are added to this item.