I have some wonderful inspiration for making dad feel extra special! They say the way to a man’s heart is through his stomach so let’s take the easy way to making you his favourite child this Father’s Day!
(THIS RECIPE MAKES ABOUT 300ML!)
SAUCE BEURRE BLANC
Boil the wine vinegar, shallots, salt and pepper in a pan until there is only about 1 tablespoon of liquid left. Now whisk in the butter (reduce the heat of the stovetop) dice by dice, so that they soften and thicken the sauce rather than MELT, so remove the pan from the heat and maintain the correct temperature along the way. Keep this sauce warm, don’t let it melt as it will become oily! Keep it warm not hot!
Serve with poached fish, steak, vegetables and more!
Once you have mastered this let’s try a Sauce Hollandaise!
This sauce is best served IMMEDIATELY after it is made, you can keep the sauce warm for a short time over a bain marie if necessary.
Melt the butter over a low heat and clarify it by removing the foaming milk solids and only using the ‘yellow oil’ that remains. Let the clarified butter cool down to ‘warm’.
In a small saucepan whisk the water and the eggs yolks, seasoned with the salt and pepper until light and fluffy. Set the pan over a low heat or over the bain marie and whisk until the egg is at ribbon state, or leaves a trail at the base