Beurre blanc

• 2 tablespoons vinegar
• 2 tablespoons water
• 2 tablespoons

Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook until most of the liquid evaporates. Add the butter, bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil gently but you must stir rapidly. When ready, the sauce should be thickened and creamy.