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Easy
By Gary Rhodes
Published 1999
This butter works well with almost all fish and meats, from grilled sole or roasted sea bass to grilled steak, cutlets or chicken breasts.
Melt a knob of butter, adding the chopped shallots and green peppercorns. Cook for a few minutes before adding the brandy. Boil and reduce until almost dry. Add the white wine and also reduce until almost dry. Allow to cool. Mix the shallots into the remaining butter, adding a squeeze of lemon juice and pinch of salt.
The butter can now be wrapped in cling film and rolled into a cylinde