Beurre Blanc

• 100 ml Dry white wine
• 50 ml White wine vinegar
• 2 Small

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