BEURRE BLANC
30ml white wine vinegar,
30ml white wine,
15ml minced shallot, onion or red onion
110 - 225g cold butter cut into cubes.
Source: N.Y
METHOD
Reduce vinegar and wine with shallots or onion to the texture of fine sand. The amount of reduction in the pan will influence the amount of butter the sauce will take. Leave more liquid in the pan to add more butter.
Red onion will give a pink tinge to the sauce, this is the reaction of the colour compounds in the onion with vinegar.
Whisk in cold butter to taste. May need to warm the pan gently to add all the butter.
Keep warm until required.
