28. A twist on the Beurre Blanc

The famous butter sauce that makes even the worst dishes taste like a 5-star dish. This creamy French classic has our take on it.

Cook time 70 minutes

Serves 1 jar

Ingredients

• 450g butter
• 240ml dry white wine
• 120m white wine vinegar
• 1 small shallot finely chopped
• 1 tsp cracked black peppercorn
• Salt to taste

Method

Cut the butter into cubes and freeze them

Meanwhile, heat the wine, vinegar, shallot, and peppercorn until the mixture is a quarter of the initial quantity

Reduce the heat to very low. Then, begin to whisk the butter a cube at a time

Keep at it until the last 2 cubes

Remove from heat and whisk in the butter

The sauce should be thick, pourable, and creamy

Season with salt and strain into a serving jar