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.
2 banana shallots, chopped
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.