Beurre blanc
A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.
Beurre blanc (4 portions)
75g Shallot (dice)
50ml White wine
50ml Vinegar (white wine)
200g Butter
10g Chives (chopped)
Add your shallots, white wine and vinegar to a pan and reduce until almost all the liquid has gone.
Dice your butter and have it in the fridge, it needs to be very cold.
Slowly add your butter a few cubes at a time. Whisk to emulsify and don’t let the sauce get too hot. (Don’t let it boil)
Check the seasoning and add the diced cucumber and dill if you want.
White asparagus (4 portions)
1 Asparagus (large bunch)
1 Lemon
75g Butter
3 Thyme (sprig)
1 Bay leaf
Salt
Peel your white asparagus and place to one side.
To prepare your cooking liquid, mix water with all the remaining ingredients and bring to the boil.
Add the asparagus and simmer with a cartouche on for around 5-10 minutes.
Turn the temperature off and leave the asparagus in for another 10 minutes in the hot stock.
Tie with a blanched chive and plate up.
