Beurre blanc

• dry white wine100ml ml

  (e.g., sauvignon blanc)

• white wine vinegar↗50ml ml
• shallot↗1 small

  finely chopped

• unsalted butter↗200g cold g

  cut into cubes

Step-by-step instructions

1. 1

   Pour the wine, vinegar and shallot into a saucepan over medium‑high heat. Bring to a gentle boil and cook until the liquid reduces to about 1‑2 tbsp. Strain the mixture into a jug and discard the shallot. Return 1 tbsp to the saucepan.

2. 2

   Place the saucepan over low heat and vigorously whisk in the butter, one cube at a time, adding the next cube only after the previous one has melted into the sauce and emulsified. Watch the temperature – if the sauce looks greasy or you see obvious butter streaks, remove it from the heat and keep whisking, but do not add more butter until it becomes homogeneous again (see tip below).

3. 3

   When at least half the butter has been added, start whisking two cubes at once. The sauce should become thick and glossy, reaching the consistency of double‑cream. This will take about 20‑25 minutes. Season with an extra drop of the initial reduction, salt and pepper to taste. Serve immediately.