@chefthombateman: Part 4 of Sixty Sauces, Beurre Blanc. A true French classic you can stabilize this with a splash of cream before adding the butter but this is closer to the original. 1 shallot finely diced 150ml white wine 50ml white wine vinegar 250g butter Chives Salt Add the shallot to a pan with a small amount of butter and a pinch of salt, soften them but don’t colour them Add the wine and vinegar reducing until hardly any liquid remains Turn off the heat and start adding the butter in stages, constantly stirring and moving the pan until the sauce forms Add a pinch more salt and the chopped chives #sauce #series #reels #butter