Watercress Beurre Blanc

Cuisine: American

Category: seafood

Preparation: heat

Temperature: hot

Servings: 6

Source: Phil Sinner Master Chef

Ingredients:

2 tbsp. watercress, finely chopped

1/8 cup Crayfish Stock (see Sturgeon

with Crayfish Caviar Custard)

3 oz. butter, at room temperature

juice of

1 lemon

salt and pepper, to taste

Instructions: Combine watercress and stock in sauce pan; reduce to form glaze. Slowly whisk in butter. Add lemon juice; season.

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