This is a beautiful emulsified butter sauce with the fresh flavour of dill – a really good match with fish, especially salmon. It adds elegance to a meal and is perfect for dipping those triple cooked chips in too!
Ingredients
Method
Step 1
Place the shallots, white wine, fish stock and vinegar into a small saucepan. Put it on a high heat and bring up to a simmer. Cook for around 15 minutes until the mixture reduces so almost all the liquid has gone.
Step 2
Then, over a gentle heat, whisk in the double cream and leave it to reduce by half. Once reduced, whisk in the butter a little at a time until it’s all been incorporated. Season with lemon juice and add salt and pepper to taste. Pass the whole mixture through a sieve so you are left with a smooth sauce.
Step 3
Just before you are ready to serve, stir the dill into the buerre blanc.
Tom's Tips:
Be careful not to overheat the sauce or it could split and separate. The double cream reduction helps to stabilise it. Lemon juice can be used in place of the white wine vinegar if you prefer.
