Perfect beurre blanc
6 echalions (shallots), chopped fine
7fl oz white wine vinegar
9oz salted butter
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.