Berblan
Sauces and Marinades • French
Description
White butter sauce is the best thing to drizzle over fish.
Ingredients
- Shallot 1 piece
- Butter 0 oz
- Champagne Vinegar 2 spoons
- 33% Cream 5 fl oz
- Fish Oil 1 tablespoon
- Tomatoes ¼ pieces
Step-by-Step Guide
Step 1
Finely chop the onion and sauté it in butter until translucent. Add vinegar and, stirring, simmer until all the liquid has evaporated. Then, add broth and reduce it as well.
Step 2
Add heavy cream to the saucepan. Simmer until the cream thickens, then stir in 30 grams of butter.
Step 3
Remove the flesh from the tomato, dice it finely, and mix it into the sauce.
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