Ingredients
1 shallot
175 ml champagne (or other dry sparkling wine)
250 grams of unsalted butter
1 Lemon
Method
1. Chop the shallot and add to a small saucepot with 150ml of champagne. Keep 25ml for finishing the sauce.
2. Reduce the liquid by half.
3. Cut the cold butter into small cubes and start adding them to the liquid. Blend this with the handheld blender to emulsify the sauce. Keep the sauce warm over low heat whilst doing this. Add the cubes one by one till all are dissolved.
4. Add a squeeze of lemon, and the last champagne and finish with a good pinch of salt.
5. Keep warm till serving.
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7 ноя 2022
