Radishes with tarragon beurre blanc
Radishes with tarragon beurre blanc combines crisp radishes with a rich, buttery sauce infused with tarragon and white wine. This vibrant dish is an elegant side or appetizer, easy to prepare and full of flavour.
Cook time 15 min
Prep time 15 min
Ingredients:
4 tbsp onion30 radishes
1 tsp salt
4 fl oz white wine
2 tbsp tarragon (estragon)
3/4 stick butter
1 tsp lemon juice
Radishes with tarragon beurre blanc is a delightful and sophisticated dish that offers a perfect blend of crisp radishes highlighted by the rich, buttery tarragon sauce. This recipe is both simple to prepare and packed with flavor, making it an excellent choice for a side dish or a light appetizer. The combination of radishes and tarragon beurre blanc creates a harmonious balance that will impress your guests and elevate your meal.
Instructions:
- Finely chop the onion.
- Trim the radishes and cut them in half.
- Cut the butter into small cubes for easier melting.
- Chop the fresh tarragon leaves.
- In a medium saucepan over medium heat, add the chopped onions and cook until they are softened and translucent, about 2-3 minutes.
- Add the halved radishes to the saucepan with the onions.
- Sprinkle with 1 teaspoon of salt.
- Sauté the radishes and onions together for about 5 minutes, stirring occasionally.
- Pour in the white wine and increase the heat to medium-high.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer until the liquid is reduced by half, about 7-10 minutes.
- Stir in the chopped tarragon, allowing the flavors to meld for about 1 minute.
- Reduce the heat to very low and start adding the butter a few pieces at a time, whisking constantly to create a smooth, creamy sauce. Do not allow the sauce to boil.
- Continue whisking in the butter until all pieces have been incorporated.
- Stir in the lemon juice to add a touch of acidity and brightness to the sauce.
- Taste and adjust the seasoning if necessary, adding more salt or lemon juice to balance the flavors.
- Arrange the radishes on a serving dish and spoon the tarragon beurre blanc over the top. Serve immediately.
Cooking radishes with tarragon beurre blanc is an enjoyable and rewarding experience, resulting in a dish that's both elegant and delicious. The crispness of the radishes paired with the rich beurre blanc, enhanced by the distinct taste of tarragon, creates a unique and memorable culinary delight. By following these tips and steps, you can confidently prepare this dish and serve it with pride at any meal.
Radishes with tarragon beurre blanc FAQ:
Sauté the halved radishes with the onions for about 5 minutes, and then simmer them in the white wine for an additional 7-10 minutes until the liquid is reduced by half.
If you don't have tarragon, you can use fresh parsley or basil as alternatives, though the flavor profile will differ. Dried tarragon can also be used, but use less as it is more concentrated.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to prevent the beurre blanc from separating.
Yes, you can substitute the white wine with vegetable broth or another type of broth for a non-alcoholic version, though it may slightly alter the flavor.
The beurre blanc should be smooth and creamy without any separated butter. If it appears greasy or oily, try whisking in a bit of cold butter to re-emulsify.
Tips:
- Select fresh, crisp radishes for the best texture and flavor.
- Finely dice the onion to ensure it cooks evenly and blends smoothly into the sauce.
- Use a good quality white wine for the beurre blanc to enhance the overall taste of the dish.
- Add the butter gradually while stirring constantly to achieve a smooth, emulsified sauce.
- Incorporate the tarragon at the end to preserve its fresh, aromatic flavor.
Nutrition per serving
6 ServingsCalories 130kcal
Protein 0.39g
Carbohydrates 2.02g
Fiber 0.49g
Sugar 1.10g
Fat 12g
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