The Caterer

Beurre Blanc

11 September 2006
Beurre Blanc


40g shallots
40g mushrooms
½ bay leaf
½ sprig of thyme
30g fish trimmings
25cl white wine
1tbsp white wine vinegar
1tbs double cream
2 blocks of unsalted butter diced
¼ lemon juiced
salt and black pepper


Sweat the shallots until translucent. Add the mushrooms thyme bay leaf and fish trimmings. Cook without allowing to colour. Add white wine and white wine vinegar and reduce to a syrup still without colouring. Add cream and slowly incorporate the butter. Pass through a fine sieve and finish with lemon juice. Season with salt and pepper.

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