Albariño Butter Sauce

• 125 g unsalted butter
• 5 spring onions, very finely chopped
• 150 ml

Melt the butter in a small pan over a medium heat. Add the spring onions with a good pinch of salt and a little pepper and cook gently for 5–10 minutes until they become soft. Add the wine and simmer for 5–10 minutes. Check for seasoning. Serve warm.