HOW TO PREPARE
Although contested, the prevailing tale of the creation of this sauce takes us to the kitchens of the Marquis de Goulaine. During the preparation of an important dinner, the head chef asked an assistant to prepare a bearnaise sauce intended for fish, to which the assistant forgot to add the tarragon and egg yolks.
Having no time to correct the mistake, the sauce was served as it was, and much to the surprise of the chef, was praised as a wonderful sauce and named beurre blanc.
If you want to serve this with chicken then add some tarragon instead of dill.
Serves any number. Cooking time is short.
INGREDIENTS
55g / 2oz shallots, finely diced
1 tsp black peppercorns
2 tablespoons white wine vinegar
4 tablespoons dry white wine
6 tablespoons water
2 tablespoons double cream (if necessary)
175g / 6oz unsalted butter, cut into pieces
2 tablespoons chopped dill
Recipe continues
METHOD
Place shallots, black peppercorns, vinegar, wine and water into a small non-stick pan, gently bring the mixture to the boil, reduce heat and allow to simmer until nearly all the liquid has evaporated.
Whisk in the butter, a little more at a time, until it has all amalgamated.
Don’t let the sauce boil too fast in case it splits. If it does split you can add some cream to bring it back.
Pass the sauce through a sieve to remove the shallots then add a little chopped dill at the end. Serve immediately with fish.
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