Makes: 3-4 portions
Prep Time: 5 mins
Cook time: 10 mins
Things you need:
Beurre Blanc
40ml Cider vinegar
30g Finely diced shallots or onion
1 Tbsp (14g) Water
25 ml Heavy cream
70g Cold unsalted butter diced
1 Heaped tbsp wholegrain mustard (optional)
Squeeze lemon juice
Salt and pepper to taste
Steps
Put vinegar, onions and water into a thick bottomed pan. Bring to boil, simmer and then reduce until 2/3’s of the liquid is left
Then add cream. Reduce by half
After this start adding your butter bit by bit and whisk this in on the lowest heat your burner goes to. There will be enough heat in the pan to melt the butter. If you boil your sauce it will split.
Once all butter is incorporated. Add a squeeze of lemon juice. Season to taste and add wholegrain mustard. Whisk through and add some water to thin it out a little. Adjust seasoning as needed. Serve straight away
Tips
You can add some sweet cider with the vinegar and have a cider beurre blanc. Get creative and mix up the vinegars, herbs, spices etc. The world is your oyster so to speak.
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