Beurre Blanc

250 g (1.1 cups) of plain or salted butter

50 g (3.3 tbsp) of shallot finely diced (grey jersey shallots are best)

50 ml (3.5 tbsp) of dry white wine (Muscadet wine is best if you can find some, otherwise any french dry white white such as Anjou, saumur or burgundy white will do. You can also use dry white vermouth instead of wine)

25 ml ( 1.7 tbsp) of good quality white wine vinegar

Salt and cayenne pepper to taste (if you use salted butter you don't need to add any salt)

subheading: NOTES:

They main challenge with this recipe is maintaining the temperature under 50 °C when making the sauce. Follow the technique in the recipe below and in the video to help with this.

The beurre blanc is a base sauce for fish and it can be enhanced by adding a good quality fish stock, fresh herbs, spices or pureed vegetables.

If you leave the sauce to cool down too long it will start to thicken into what looks like a yellow buttery paste. If this happens, don't panic. Just add one or two tablespoons of hot water or fish stock and whisk well over low heat. That renowned whitish color and shine should return to the sauce.

Directions at thefrenchcookingacademy.com

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