Beurre Blanc (White butter sauce)

1. 1

   Combine the vinegar and water in a saucepan and bring to the boil.

2. 2

   Add the shallots and cook down until almost all the liquid has evaporated.

3. 3

   Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat.

4. 4

   The sauce may boil, but you must stir rapidly.

5. 5

   When ready, the sauce should be thickened and creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.