Lesson 1 - Dicing a shallot and butter sauce #cookingclassics Beurre blanc (4 portions) 75g Shallot (dice) 50ml White wine 50ml Vinegar (white wine) 200g Butter - Add your shallots, white wine and vinegar to a pan and reduce until almost all of the liquid has gone. - Dice your butter and have it in the fridge, it needs to be very cold. - Slowly add your butter a few cubes at a time. Whisk to emulsify and don’t let the sauce get too hot. (Don’t let it boil) - Check the seasoning and add the diced