Beurre blanc can sometimes be viewed as tricky to make as without the addition of egg yolk to stabilise the sauce it is prone to split. Ensure that the butter is chilled and added slowly.
Ingredients
Metric
Imperial
- 240ml of white wine
- 100ml of white wine vinegar
- 1 tbsp of banana shallot, chopped
- 450g of butter, diced
Method
1
Bring the wine, white wine vinegar and shallots to the boil and reduce until you have 2 tbsp of liquid remaining
2
Strain the reduction into a clean pan and return to the heat
3
Add the chilled butter one piece at a time, whisking constantly
4
Continue to add the butter until 1 or 2 pieces remain then remove from the heat
5
Whisk in the remaining butter, the sauce should be thick, smooth and glossy
6
Serve immediately
Uses
Have a go at practising this technique with Galton Blackiston's roast cod with lemon beurre blanc and winter ratatouille or Matthew Tomkinson's Crusted Alaska halibut with asparagus.
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