How to make Beurre Blanc | Rick Stein

Chop the shallots roughly.

Add shallots, 60 ml water, 40 ml white wine, and 2 tablespoons white wine vinegar to a pan.

Bring the mixture to a boil.

Boil until reduced to about 2 tablespoons of liquid.

Pass the reduced liquid through a sieve to remove the shallots.

Return the liquid to the pan and bring it to a boil again.

Add 40 ml double cream and whisk it in.

Cut cold butter into smaller chunks and whisk into the sauce until thick enough to coat the back of a spoon.

Equipment Needed

Allergens