Sauce Vin Blanc

• 80 g vegetable oil
• 100 g shallots, diced
• 125 g</

We use soy lecithin here because it stabilises fats and creates a light and foamy sauce.

Heat a saucepan to medium heat and add just enough vegetable oil to cover the bottom of the pan. Sweat the shallots and mushrooms in the pan. Once they begin to start to stick to the bottom, add the butter and sweat a little further, then deglaze with the vin jaune and reduce by half.

Add th