Beurre Blanc

Ingredients:

1/4 cup (60ml) dry white wine
1/4 cup  lemon juice or white wine vinegar
180g cold butter, chopped
2 shallots, finely chopped
Salt & pepper to taste

Method:

• Combine wine, vinegar and shallots in a saucepan & bring to the boil. Reduce the heat & simmer until reduced by two thirds.

• Over a low heat add one cube of butter, whisk until it is fully combined. Continue to add the butter, one cube at a time, mix well before adding the next cube. Do not let the sauce boil once the butter is added or it will separate.

• Strain into a jug & cover to keep warm.