When you think spring, your thoughts aren’t usually inclined to include decadently rich butter sauces… unless they are delicately graced with green garlic, the flighty herb of the season.

Green garlic, young tender shoots harvested by farmers thinning their garlic fields, appears briefly in between March and May… and then it disappears for another year.

The subtle taste is fresh and bright. You can eat it raw (sparingly) or use it to finish a sauce for a gentle nuanced hint of the pungent garlic bulb that it would’ve become if it had been allowed to grow up: the Peter Pan of the allium world.

Beurre Blanc with Green Garlic
prep: 10 minutes
cook: 10 minutes

you’ll need…
¾ cup (about 1 ½ ounces) chopped green garlic, divided
¼ cup white wine vinegar
¼ cup white wine
2 Tablespoons heavy whipping cream
½ lb. unsalted butter (2 sticks), cut into ½-inch pieces
salt and pepper to taste

let’s get to it…
Simmer half of the chopped green garlic, white wine vinegar and white wine in a saucepan on medium low until almost all of the liquid has evaporated.
Whisk in the heavy cream, being careful not to splash the sides of the pan.
Increase the heat to medium and whisk in the butter piece by piece until the sauce is smooth.
Add the remaining chopped green garlic; season with salt and pepper to taste.
Strain the sauce, if desired, or serve immediately.

cooking know-how: A tablespoon or two is all you need for each serving of fish, chicken or vegetables. Store the leftovers in a sealed container and use it to sauté or finish vegetables or to cook omelets.

 

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