Fish-Camp Buerre Blanc

• 1 large lemon
• 1 cup dry white wine
• 1/4 cup cider vinegar
• 1/4 cup fresh lemon juice
• 2 tablespoons minced shallots
• 1 cup chicken broth
• 1 tablespoon heavy cream
• 1/2 cup cold, unsalted butter, cut into 8 pieces
• 2 tablespoons minced cornichons*
• 1 tablespoon chopped capers
• 1 tablespoon chopped Italian parsley
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon pepper
• 3 dashes hot sauce

1. Grate lemon rind to equal 2 teaspoons. Set aside.
2. Combine white wine and next 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until liquid is almost evaporated. Add broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until liquid is reduced to 14 cup.
3. Stir in cream. Place over medium-low heat. Gradually whisk in butter, 1 piece at a time, stirring until each piece melts before adding another.
4. Remove from heat, and stir in lemon rind and remaining ingredients.
5. *We tested with Vlasic Snack 'MMs Kosher Dills.

lemon, white wine, cider vinegar, lemon juice, shallots, chicken broth, heavy cream, cold, cornichons, capers, italian parsley, tarragon, pepper, hot sauce

Taken from www.myrecipes.com/recipe/fish-camp-buerre-blanc (may not work)