The butter sauce

Beurre Blanc

A shallot reduction mounted with cold butter — the French sauce that turns a simple plate of fish or pasta into something glossy and considered.

1 recipe

Shellfish Tortellini with Lobster, King Prawn and Vermouth Beurre Blanc

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.