- 1/4 cup minced shallot
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoons
- 1/2 cup dry white wine
- 1 teaspoon fresh lemon juice
- 2 teaspoons chopped fresh tarragon
- 30 whole radishes (preferably with tops)
- Coarse sea salt
- Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.
- Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in juice, tarragon, and salt and pepper to taste.
- Serve beurre blanc in a separate dish with radishes and salt.