1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
Freshly ground black pepper
1 teaspoon lemon juice
6 tablespoons hot, melted unsalted butter
On a cutting board, chop the herbs together until they are finely minced. Transfer to a small bowl and add salt and pepper to taste, the lemon juice and the butter. Stir to combine. Let sit 15 minutes before serving to allow the flavors to meld.
This sauce is in the tradition of beurre blanc, the classic French sauce.
It was devised to be spooned onto corn on the cob, but it would make almost any vegetable a star.
The key to the sauce is the melted butter. It needs to be hot to coax the herbs to release their flavor. Don’t give it a chance to cool off. If it starts to congeal, reheat it.
Allow 1 teaspoon of sauce for each small serving of corn, or 1 tablespoon for a whole ear.
Makes a scant 1/2 cup.