Beurre Blanc

Ingredients

For 1 servings

• •2 2 shallots
• •5 cl 5 cl vinegar
• •10 cl 10 cl white wine
• •butter

Method

1. 1.Here is the foolproof recipe!
2. 2.Sauté the chopped shallots in a little vinegar. Reduce them, then remove from the heat...
3. 3.Drain off the excess vinegar, then add dry white wine... repeat the process, then remove from the heat. Drain off the remaining white wine and let cool.
4. 4.When the preparation has cooled, return it to very low heat, then gradually incorporate pieces of butter — salted butter from Guérande or Noirmoutier, of course — stirring gently without stopping. Take your time!
5. 5.Add butter until you reach the desired quantity. The preparation should be slightly creamy... if it is, well done!
6. 6.Normally, as it cools, this preparation should not even split.
7. 7.There you go, enjoy!