Butter Sauce

A simple butter sauce (Beurre Blanc) is quick to make and delicious with grilled or steamed fish (I also like it with new season asparagus). It goes especially well with simple grilled or poached salmon recipes and as an accompaniment to salmon croquettes.

Ingredients - serves 2 - 4

• 1oz/25g shallots, peeled and finely chopped
• 3floz/75ml white wine or tarragon vinegar
• 6floz/150ml dry white wine (such as Sauvignon Blanc)
• 5oz/150g unsalted butter, straight from the fridge and diced
• Salt & pepper

Method

Put the shallots, vinegar and white wine in a non-reactive pan and bring to the boil.
Keep boiling, without a lid until reduced to about 3 tablespoons. This should take around 10 minutes.
Turn the heat to low and start to add the butter, piece by piece, whisking all the time. Make sure that each piece is well amalgamated before adding the next piece.

When all the butter has been incorporated, season and serve very hot with your chosen fish.