Perfect beurre blanc

published 20 November 2008

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.

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