Herb to Know: Lemon-Butter Sauce with Chervil
This often overlooked herb adds delicate flavor and fragrance to a wide range of dishes.
By Caleb Melchior
February/March 2009
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Lemon-Butter Sauce with Chervil
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• Juice of ½ lemon (about ¼ cup)
• 4 tablespoons cold butter, cut into 8 pieces
• 3 tablespoons minced fresh chervil
• Salt and freshly ground pepper
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1. In a small saucepan, heat lemon juice to boiling.
2. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you’ve added all the butter, you should have a rather thin and creamy sauce.
3. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts, steamed prawns or crunchy zucchini matchsticks.
Chervil-Chive Butter
To make a spreadable herb butter like the one pictured above, simply beat fresh, chopped chervil and chives into soft butter, then chill.
Caleb Melchior serves as cook and gardener on an estate in Perry County, Missouri. He writes for numerous publications and enjoys testing new and unusual plants.
Click here for the original article, Herb to Know: Chervil.