Serves 10
- 250 ml white wine, 1 tsp white wine vinegar, 2 tablespoons lemon juice, 3 Pepper Corns, 1 bay leaf, 2 sprigs of Thyme, 1 garlic clove sliced, ½ small shallot diced,
- 250ml shellfish stock, 100g cold unsalted cubed butter, 1 tablespoon chopped Tarragon
Sweat off the shallot and garlic, herbs, and pepper corns ,then add the leon juice, white wine vinegar and white wine. Reduce down to 2 tablespoons.
Add the wine/vinegar to the shell fish stock and reduce by half. Then whisk in the butter one cube at a time, until the sauce emulsifies.
Finnish the sauce off with a little chopped tarragon.
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