tag:blogger.com,1999:blog-1978443757016687648.post7839945999854848337..comments2023-08-09T05:49:02.160-06:00Comments on The Bad Girl's Kitchen: Citrus Chardonnay SauceMinhttp://www.blogger.com/profile/07986834387220176195noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1978443757016687648.post-43447545335578193242013-03-23T21:01:14.104-06:002013-03-23T21:01:14.104-06:00Thanks for your comments, on this one I just follo...Thanks for your comments, on this one I just followed the directions on the package. :-) <br />Might be worthwhile to reduce the cream, but I wouldn't add more lemon, don't want to overwhelm the delicate lobster flavor. <br />Thanks again!Minhttps://www.blogger.com/profile/07986834387220176195noreply@blogger.comtag:blogger.com,1999:blog-1978443757016687648.post-36663475580669058632013-03-22T00:24:59.161-06:002013-03-22T00:24:59.161-06:00We developed a Beurre Blanc out in California that...We developed a Beurre Blanc out in California that is very close to this. <br />A couple of points:<br />You don't need that much cream 2 or 3 tbsp are plenty. And look around for Better Than Bouillon's Lobster Base. Oh, and more lemon juice with some zest. And add a couple of Tbsp of dry sherry when you finish mounting the butter. I like watching people wiping their plates with pieces of sourdough...neurofiberhttps://www.blogger.com/profile/05815923249759436040noreply@blogger.com