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Beurre Blanc
Ingredients
- 250 grams ( 1.1 cups) of plain or salted butter
- 50 grams ( 3.3 tablespoons) of shallot finely diced ( grey jersey shallots are best)
- 50 ml ( 3.5 tablespoons) of dry white wine (Muscadet wine is best if you can find some, other wise any french dry white white such as Anjou or saumur or burgundy white will do) you can also use dry white vermout in stead of wine.
- 25 ml ( 1.7 tablespoon) of good quality white wine vinegar
- Seasoning: salt and cayenne pepper to taste ( note that if you use salted butter you don’t need to add any salt
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