Beurre Blanc (Nantais) Sauce - Revised!

Or should it be called Beurre Nantais? (by virtue it has cream in it as a stabilising influence)

After a lot of trial and effort, I have now perfected this recipe – and it works perfectly!

Ingredients:

• 1 Cup of dry white wine
• ¼ Cup of white wine vinegar
• 2 Tbsp finely chopped shallots
• 2 Tbsp of cream
• 8oz of Unsalted (or slightly) butter – cubed
• Salt to taste.

Add the shallots, wine and vinegar to a pan and simmer until reduced until you get about 15% of the liquid left.

Stir in the cream and reduce a little – this is what stops the sauce separating! Now whisk in about 1oz of the cubed butter and when mixed, do another 1oz. Repeat until completely infused and you have a creamy sauce. Season the sauce with salt to taste. This sauce whould not separate and can be prepared in advance of that fish meal you promise your guests!