Butter Sauce

• 3 oz (75 g) shallots, finely chopped
• 5 fl oz (150

Put the shallots and vinegar into a saucepan and bubble up until you have half the original quantity. Add salt and pepper. Turn down the heat and, whisking furiously all the while, add the butter, piece by piece, until you have a nice creamy sauce, which because of its delicate nature must be served immediately.