Basic Butter Sauce

• 250 g (9 oz) butter, chilled and cubed
• 2 shallots or 1<

Melt a small knob of the butter and add the shallots or onion, star-anise, cardamom pods, bay leaf, if using, and a twist of black pepper. Cook for a few minutes, without letting the vegetables colour, until softened. Add the vinegar and reduce by three-quarters. Add the wine and reduce by three-quarters. Pour in the water or stock of your choice and reduce again by three-quarters. If using the