Tartare Beurre Blanc
Ingredients
Servings
- 2 small banana shallots finely chopped.
- 200 ml dry white wine
- 100 ml white wine vinegar
- 250 g unsalted butter, cubed
- 50 g capers
- 50 g cornichons
- 20 g parsley
- 2 tbsp horseradish sauce
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
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Place the finely chopped shallots into a saucepan with the wine and vinegar. Reduce this liquid by half on a medium-high heat. Once reduced lower the heat.
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Reduce the heat to low-medium. Slowly add in cubes of butter whilst whisking or moving the pan, allowing each block to melt before adding in the next. This will make an emulsion. If you see a splitting effect, remove the pan from the heat and continue adding cold butter and whisking.
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Once all the butter is added the sauce be a pale yellow, glossy, and thick consistency. Remove the pan from the heat.
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Finely chop the capers, cornichons, and parsley. Fold through the butter sauce.
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Season with salt, pepper and lemon zest.
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Notes
Committed to this collection by the hand of Hunter.
