Beurre blanc (Classic French butter sauce)

Step 1/3

• 100 g shallots
• 100 button mushrooms
• 1 tbsp vegetable oil
• 1 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

• 20 ml dry vermouth
• 150 ml white wine
• ½ l vegetable broth
• 2½ allspice berries
• 5 white peppercorns
• ½ bay leaf
• ½ sprig thyme
• ½ 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

• 150 g cream
• 100 g unsalted butter (cool)
• ¼ 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!