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Before starting this Beurre Blanc recipe, make sure you have organised all the necessary ingredients.
Thinly slice the shallots, using the 'Alligator' vegetable cutter.
Place the sliced shallots in a saucepan.
Add the white wine...
... and the lemon juice.
Reduce the white wine until it is completely absorbed by the shallots.
Make sure the shallots do not brown.
Once the wine is reduced...
... add between 40 and 60ml of cold water.
Cut the cold butter into cubes.
Increase the heat and incorporate the butter with a whisk.
The mixture should start boiling.
Continue to boil until the sauce is finished. At this stage, the sauce starts to emulsify. This gives the sauce the perfect consistency.
Remove the saucepan from the heat and stop the boil to keep the right consistency. Strain the sauce to separate it from the shallots, using a chinois with metal mesh or a fine sieve.
Press to extract as much flavour as possible.
Make sure the consistency and seasoning of the sauce are to taste. The sauce should coat the back of a spoon. Use bain-marie cooking to keep warm.
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