From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
stove · butter emulsion
NATIONAL AWARD WINNERCinderbridge Chive Beurre
From a national-award-winning chef
Ratio
LEMON JUICE 120WHITE WINE 240CREAM 120
Ingredients
- LEMON JUICE120 ml
- SHALLOT10 g
- WHITE WINE240 ml
- BAY LEAF1 each
- PEPPERCORNS8 g
- CREAM120 ml
- BUTTER283 g
- SALTto taste
- CHIVES20 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Chive Beurre Blanc.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com (published as “Chive Beurre Blanc”). Full citation lives in Provenance.