- 15ml or Tbsp Lemon or White wine vinegar
- 250ml or Cup White Wine
- 2 tsp fine dice shallot
- 120g cold butter in cubes
- Chopped Parsley or chives
Put wine, lemon and shallot in a pan and reduce by 75%. Whisk in the butter a few cubes at a time. See it thicken as you whisk and the liquid and butter form emulsion. Finally, add the chopped parsley or chives.
Spoon over asparagus or pan fried/grilled fish.