Beurre blanc

Beurre blanc

Beurre blanc

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60ml riesling
60ml red wine vinegar
1 thyme sprig
2 french shallots, diced
1 bay leaf
2 tablespoons thick cream
100g butter

Method

  1. Pour the wine and vinegar into a saucepan. Add the thyme, shallot and bay leaf and cook over medium heat for 10 minutes, or until the liquid has reduced by half.
  2. Stir in the cream and cook for another 5 minutes, or until reduced by half again.
  3. Whisk in the butter. Remove from the heat and keep warm until required.
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