Beurre Blanc Sauce
- 6 tbsp white wine vinegar
- 6 tbsp dry white wine
- 2 small shallots, finely chopped
- 160g Lakeland Dairies Butter
- 300ml Millac Gold
- salt & freshly milled white pepper
Pour the vinegar and wine into a small pan and stir in the chopped shallots. Cook over a medium heat for 3-4 mins until the liquid has reduced by half.
Add the Lakeland Dairies Butter and heat gently until it has melted. Pour in the Millac Gold.
Stir constantly until the mixture begins to thicken. Season to taste.
Serve with seafood, shellfish or poultry. Alternatively, stir into hot pasta such as linguini or fettuccini.
Note: This sauce can be reheated in a pan over a gentle heat.