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250 ml
Easy
By Liam Tomlin
Published 2005
Place the white wine, vinegar, shallots, thyme, bay leaf and crushed peppercorns in a heavy-based saucepan and, over a medium heat, reduce by three-quarters. Add the cream and bring to the boil, allowing the cream to reduce by half. Reduce the heat and whisk in the butter piece-by-piece, until it is fully incorporated into the cream. Remove from the heat and season to taste with salt, freshly g