Sauce beurre blanc is a sauce that can be used for whatever piece of meat you’d like but is particularly good for fish. Also it is super easy to make.
- 9 oz butter
- 3-4 shallots
- 7 fl oz white wine
- 1.5 fl oz hvidvinseddike
salt & pepper, to taste
- Mince the shallots and cook them in a little pot with white wine and vinegar. Let it reduce till there is about 1.5fl oz left. Sieve out the shallots.
- Bring den reduction to the boil and add the cold butter little by little while you whisk the sauce.
- When all the butter is whisked into the sauce then bring the sauce to the boiling point while whisking.
- Once it reaches boiling point then remove it from the heat and add salt and pepper, to taste.