Beurre blanc (Classic French butter sauce)

Step 1/3

• 200 g shallots
• 200 button mushrooms
• 2 tbsp vegetable oil
• 2 cloves garlic

• cutting board
• knife
• large pot
• cooking spoon

Finely chop shallots and mushrooms. Heat vegetable oil in a large pot and sauté garlic, mushrooms, and shallots until translucent.

Step 2/3

• 40 ml dry vermouth
• 300 ml white wine
• 1 l vegetable broth
• 5 allspice berries
• 10 white peppercorns
• 1 bay leaf
• 1 sprig thyme
• 1 tbsp sugar

Deglaze with dry vermouth and white wine. Let simmer for approx. 3 min. Add vegetable stock, allspice berries, white peppercorns, bay leaf, thyme, and sugar. Let simmer until the liquid reduces by about half.

Step 3/3

• 300 g cream
• 200 g unsalted butter (cool)
• ½ lemon
• salt

• sieve
• bowl
• citrus press

Use a sieve set over a bowl to strain the sauce. Add cream and cold diced butter to sauce and mix until melted and well-combined. Season with juice from half a lemon and salt. Enjoy!

Enjoy your meal!