Beurre blanc

Learn how to make beurre blanc with this recipe from chef Adam Byatt. This classic rich and buttery French sauce is perfect with asparagus or fish.

Adam says: “A delightfully rich sauce, beurre blanc is brilliant with poached fish and veg. My version has an underlying sweetness, but if you’d prefer more acidity, use cider vinegar instead of chardonnay.”

“This recipe is the same one used at my restaurant, Trinity. We add lots of lovely things such as shallots, pickled dulse, chives and trout roe, but even just some finely chopped chives will finish it off perfectly. It’s the classic sauce with asparagus, or add chopped basil and serve with a roasted piece of sole or cod.”

Next, master Adam’s peppercorn sauce recipe for your next steak night.