Meyer Lemon Thyme Beurre Blanc

Michael 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
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.