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Quick & easy beurre blanc

This is a classic French sauce I spent ages making when I was a trainee chef. Making it used to be a pain in the arse, but I've come up with the solution...

Nutritional Information (amount per serving)

Calories
331kcal
Carbs
1.1g
Sugar
0.9g
Fat
34.3g
Saturates
21.7g
Protein
0.4g

Serves 6   Approx time: 15   Difficulty: super easy

Ingredients

  • ½ shallot , or ½ a small white onion, finely chopped
  • 1 small glass dry white wine, (150ml)
  • 2 tablespoons white wine vinegar
  • 250 g butter
 

Method

First of all, fill a vacuum flask with boiling water from the kettle. Put the shallot or onion, wine and vinegar in a small saucepan and boil down by three quarters. While it's reducing, cut the butter up into chunks – some small, some a little larger. When the liquid's reduced, empty the flask and pour the wine and vinegar mix into it (through a sieve if you don't want the onion pieces in the finished sauce).

Drop all the butter in on top of it and screw the lid on. Shake the flask vigorously for about a minute – all the butter will melt and merge with the wine and vinegar to make a lovely buttery sauce.

Add a little salt if it needs it and keep the lid screwed on until you're ready to serve. Give it a little shake before your pour.

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