 | Meyer Lemon Thyme Beurre BlancMichael Gottlieb, Executive Chef, Bistro Bordeaux |
| • | 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 1 cup cream, reduced by 1/2 |
| • | 1 tbsp. fresh thyme, chopped |
| • | 1 lb. butter, cubed |
| • | Pinch of salt and pepper |
| Method: | |
| 1. | Combine cream, Meyer Lemon Concentrate and thyme together in a saucepan over low heat. Slowly whisk in butter, a couple cubes at a time, to incorporate. |
| Serving Suggestion: | |
| Serve over a flaky white fish like trout. | |