Sauce beurre blanc

This delicious sauce originates from the Loire Valley.

Ingredients

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• 1 small onion, finely chopped
• 90ml white wine vinegar
• 250g unsalted butter, chilled and chopped into small pieces

Method

1. Cook the onion in the vinegar in a small pan until there are only 4 tablespoons mixture remaining.
2. Strain and discard the onion.
3. Return the vinegar to the pan.
4. With the vinegar on a very, vey low heat, gradually add the small pieces of butter and whisk constantly.
5. The butter should make a thick sauce.

Recipe source

• Classic French Cooking by Elisabeth Luard (ISBN 1840727241)

Chef's notes

Should the sauce curdle, pour it out of the pan and start again by whisking it little by little into a tablespoon of boiling water.

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