Antony shows how to make the perfect Beurre Blanc to serve with fish.
Place shallots, black peppercorns, vinegar, wine and water into a small non-stick pan, gently bring the mixture to the boil, reduce heat and allow to simmer until nearly all the liquid has evaporated.
Whisk in the butter, a little more at a time, until it has all amalgamated.
Don’t let the sauce boil too fast in case it splits. If it does split you can add some cream to bring it back.
Pass the sauce through a sieve to remove the shallots then add a little chopped dill at the end. Serve immediately with fish.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week