Beurre Blanc sauce, also known as sauce Nantais - a French classic delicious served with fish. Although optional, add a smoky twist: briefly infuse a sachet of Lapsang Souchong tea.
pinchsalt (fleur de sel) & freshly ground pepper(to taste)
1sachetLapsang Souchong teaOPTIONAL
Instructions
Gently fry the shallots in some of the butter for 5 minutes until translucent but not browned.
Add the vinegar and white wine and boil for 10 minutes until reduced by over half so that it looks a bit syrupy. Lower the heat and add the cream, stirring until well combined. Take off the heat and add the Lapsang Souchong teabag. Leave to infuse, covered, for 5 minutes.
Remove the teabag if using (and shallots using a sieve if you like the sauce smooth, otherwise this step is not necessary). Return to a gentle heat. It should be hot enough to the touch but not cool. Vigorously whisk in the cold diced butter gradually until the sauce is combined and glossy.
Season the sauce to taste and serve immediately. Alternatively, keep on a very low heat as close as possible until ready to serve or set aside to cool covered and reheat very gently.
Notes
The sauce can freeze: cool before transferring to a zip-lock bag or jam jar and defrost thoroughly before using preferably at room temperature (not in the microwave otherwise will split).If the sauce is left on too high a heat, it risks splitting (the butter separates from the sauce). In this case, heat 2 tablespoon cream in another saucepan and whisk in the sauce gradually.