- 3 banana shallots sliced
- 10g black peppercorns
- 200ml white wine
- 50g white wine vinegar
- 100g double cream
- 400g butter
- fine salt
- juice of ½ lemon
Beurre blanc
Ingredients
Method
Reduce shallots, peppercorns, vinegar and wine down completely, then add the cream and slowly reduce by half
Emulsify with the butter, and season with lemon juice and salt
Keep in a warm place
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