Beurre blanc sauce

Preparation

1. Cut the butter into cubes and set aside

2. Peel and finely mince the shallots.

3. Add the shallots to a pot with the white wine vinegar, salt, pepper and 5cl of water, and let the mixture reduce over a high heat.

4. Add half the butter and whisk thoroughly to obtain an emulsion.

5. Add the rest of the butter and continue whisking until the mixture turns pale yellow and becomes very creamy.

6. Remove from the heat and pass through a fine-mesh sieve to remove the shallots and obtain a perfectly smooth sauce.