How to make beurre blanc

Cook-along with Rick as he shows you how to make a classic sauce that works so well with a wide range of fish - beurre blanc. Try pairing it with salmon, sea bass or hake for a rather nice fish supper.

Watch Rick make this classic sauce

Ingredients and method

2 banana shallots, chopped

60ml water

40ml white wine

2 tbsp white wine vinegar

40ml double cream

175g chilled, unsalted butter, cubed

Salt and pepper to season


Put the shallots, water, white wine, vinegar and a pinch of salt into a small pan and bring to the boil until reduced to about 4 tablespoons.

Pass (remove) the shallots using a sieve.

Add the cream and boil until reduced a little more. Lower the heat and gradually whisk in the butter, a few pieces at a time, until the sauce is thick and creamy.

Season to taste with salt and pepper.  

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