Sauce Beurre Blanc

• 35 g shallots or blanched onion, finely chopped
• 150 ml champagne or semillon, or

In an enamel saucepan put the shallots, wine, stock, thyme and peppercorns. Bring to the boil and reduce until the liquid just covers the shallots. Add the cream and reduce until it begins to thicken. Over a low flame whisk the pieces of butter into the mixture until they are all incorporated. A quick, light action with the whisk will make the sauce fluffier and more appealing.

Strain t