35 Butter Sauce

Main ingredients

• 4 tablespoons water
• 4 tablespoons wine vinegar
• 2

1. Combine the water, vinegar and chopped shallots in the saucepan and place it over a gentle heat.
2. Reduce the mixture by two-thirds of its volume.
3. Increase the heat and bring the reduction to a fast boil. Put the butter, straight out of the refrigerator, into the centre of the boiling liquid. The butter will gradually melt and be caught up in the seethi