Buerre Blanc

Ingredients

• 100ml dry white wine
• 1 tablespoon white wine vinegar
• 2 shallots, finely chopped
• 50ml double cream
• 200g cold unsalted butter, cubed
• salt, pepper

Instructions

put the wine, vinegar and shallots in a thick-based saucepan, bring to a boil and reduce by half.

add the cream and boil for 1 minute.

lower the heat and gradually whisk in the cubes of cold butter.

pass the sauce through a fine sieve. season with salt and pepper.

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