White butter sauce

1.Peel and finely chop the shallots.

2.​Make the reduction.

3.​Combine the chopped shallots, white wine vinegar, and white wine in a suitably sized sauté pan.

4.​Add cream if required.

5.​Bring to a boil, then reduce slowly.

6.​When only about 5 cl remains, stop cooking.

7.​Emulsify the melted butter.

8.​First method: Lower the heat or place the pan on the edge of the stove. Gradually incorporate the butter in small pieces while whisking vigorously.

9.​Second method: Place the pan over a bain-marie and whisk to emulsify. For cold preparation: emulsify with a reduction of white wine and lemon juice.

10.​Season the beurre blanc.

11.​Strain the beurre blanc through a fine chinois.