Ingredients – serves 4
100 ml White Wine
50ml White wine Vinegar
1/2 Shallot (Finely Diced)
1 Sprig Thyme
1 200g Can Wiltshire Truffles Truffle Juice
15 ml Double Cream
250g Butter (diced and cold)
Chives finely cut
Lemon Juice to taste
Salt to taste
- In a saucepan add the white wine, vinegar, thyme, shallots and truffle juice and bring to the boil.
- Reduce until 3-4 tablespoons remain.
- Add the cream and bring back to the boil then pass through a fine sieve to remove the shallots and thyme.
- On a low heat in a clean pan keep the reduction just warm and slowly whisk in the diced butter piece by piece until fully incorporated and emulsified. Do not let it come close to boiling.
- Taste the sauce and season with salt and a few drops of lemon juice. Add chives.
- Optional addition - extra black truffle! (Brunoise / very finely chopped).
- Incredible spooned over vegetables especially green and white asparagus.
- Boiled jersey royal potatoes lightly crushed with a fork.
- Works well with white meats such as roast veal chop.
- For a special experience (may need a double quantity of beurre blanc) blanch a lobster in boiling water for 4 min. Submerge in ice water. Remove the meat from the shell and cook in the beurre blanc at around 58c for 12 min until warm in the centre. It must be completely submerged in the sauce to cook evenly – serve with sautéed spinach.