Perfect beurre blanc
Serves 4
6 echalions (shallots), chopped fine 7fl oz white wine vinegar 9oz salted butter Salt
Be imaginative with ingredients. I paired fried scallops with some leftover steamed leeks and beurre blanc sauce. Not cheap, but the mix of flavours is splendid. Simmer the shallots, uncovered, in the vinegar with a pinch of salt until the vinegar has boiled away (about 20 minutes). Gradually add the diced butter, stirring to amalgamate using a bain marie, as this sauce must not boil. When it’s the consistency of double cream, it’s ready to serve. This sauce is perfect with most white fish and chicken.
-
Five superb country homes, from under £1 million to £20 million, as seen in Country LifeOur look at some the best homes to come up for sale via Country Life in the past week includes a Wiltshire dream home and a vast Kent mansion that's an easy commute to the City.
-
The curious case of Cecil Beaton and Madame XWhen he noticed an uncanny resemblance between John Singer Sargent’s painting of Virginie Gautreau and a Cecil Beaton portrait of Leslie Caron, Patrick Monahan called on the Hollywood Golden Age actress to investigate.
