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Lemon-Dill Beurre Blanc

Tony Rosenfeld
  • minutes
  • Serves 3

INGREDIENTS

3 tbsp

Dill, fresh

2 tsp

Lemon, zest

1

Shallot, finely diced (about 1/3 cup), large

2 tsp

Lemon juice, fresh

1

Kosher salt and freshly ground black pepper

1 pinch

Red pepper flakes

4 oz

Butter, unsalted

1 cup

White wine, dry