Beurre Blanc Recipe

• 1 knob butter
• 3 x shallots thinly sliced
• 1/2 clv garlic
• 1 sprg fresh thyme
• 1 sm bay leaf
• 6 x crushed white peppercorns
• 300 ml dry white wine
• 2 tsp white wine vinegar
• 2 Tbsp. double cream
• 250 gm diced butter Salt Lemon juice a squeeze

1. Heat the knob of butter in a saucepan and very gently sweat the shallots garlic thyme and bay leaf till transparent but not coloured.
2. Sprinkle over the peppercorns then add in the wine and vinegar.
3. Cook till nearly all the liquid has evapourated then add in the cream and heat.
4. Then add in the diced butter whisking rapidly and continuously till smooth.
5. Adjust the seasoning and pass through a fine sieve.
6. This butter sauce is mainly served with fish and you can add in a lime fish stock to enhance its flavour.
7. If you want it sharper adjust the salt and add in some more lemon juice.
8. If you prefer it thinner it can be diluted with a little hot water.
9. Although the butter has to be diced you can toss virtually all of it in at the same time.
10. You can also infuse it widh herbs especially rosemary.

knob butter, shallots, garlic, thyme, bay leaf, white peppercorns, white wine, white wine vinegar, double cream, butter salt

Taken from cookeatshare.com/recipes/beurre-blanc-84252 (may not work)