Beurre Blanc

  • 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.

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