Beurre Blanc

Sauce

• 60 ml white wine
• 60 ml white wine vinegar
• 1 generous

Put the wine, wine vinegar, shallots and pepper into a heavybottomed stainless steel saucepan and reduce down to about ½ tablespoon. Add the cream and boil again until it thickens. Whisk in the cold butter in little pieces, keeping the sauce just warm enough to absorb the butter. Strain out the shal