White butter sauce

Collect in a small saucepan the brunoise of shallots, add the white wine, then add the fish stock and vinegar.

Turn on the heat and bring to the boil, then reduce the heat slightly and holding the vessel discovered, reduce the liquid to obtain 5 cl, i.

e.

4-5 tablespoons.

Strain the liquid through a colander, shortened to eliminate the scallion, and reach into or rounded in a saucepan.

Heat the liquid and, very low flame, carefully fold with the whip, in quick succession, the pieces of butter.

Continue to whip the mixture until the butter, melting, is completely incorporated to the liquid, then turn off the heat.

Taste the sauce and correggetene the taste with salt, pepper and, if necessary, even a few drops of vinegar.

Stir the ingredients with a whisk or hand blender.

Incorporated finally the whipped egg whites to firmly give the sauce more density and stability.

---ADVICE.

The '' Beurre blanc '', i.

e.

the beurre blanc, represents a distinct culinary processing.

It is a refined and delicious sauce that makes even the simplest dishes delicious gently.

The soft texture and fullness the velvety derive from the basic ingredient, namely the fresh butter, which, being a fat, is able to amplify the aromas and merge them together.

Ideal complements are the fresh herbs, such as basil, parsley, chives, garlic, Rosemary and Marjoram.