Dicing a shallot and butter sauce
One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.
Beurre blanc (4 portions)
75g Shallot (dice)
50ml White wine
50ml Vinegar (white wine)
200g Butter
Add your shallots, white wine and vinegar to a pan and reduce until almost all of 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.
