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Beurre noisette & Beurre blanc
Makes 200ml Sauces and accompaniments
Ingredients
- 200g cultured butter (see recipe for cultured butter)
- juice 1 lemon
Beurre blanc (makes 150ml)
- 2 banana shallots, finely chopped
- 75ml white wine vinegar
- 60ml dry white wine
- 125g cultured butter (see recipe for cultured butter) cubed splash extra virgin olive oil
- small bunch chives, chopped
Method
Beurre noisette
Put a frying pan over a medium- high heat. Add the butter and heat until it turns a nut-brown colour and the milk solids (white flecks) have turned brown. Add the lemon juice, a pinch each of salt and pepper, then remove from the heat, whisk and pour over your chosen dinner.
Beurre blanc
Put the shallots, vinegar, wine and 50ml of water into a saucepan. Set over a medium heat and cook until only a little liquid remains. Turn the heat down as low as it will go and whisk in the butter, one piece at a time, allowing each one to melt and emulsify before adding the next. Take the pan off the heat occasionally, to ensure the sauce doesn’t overheat and split. Once all the butter has been used, the sauce should be pale and have a thin, custard-like consistency Finish with the olive oil and chives.
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