Fermented cabbage beurre blanc

One of the best-known and still most widely used sauces is beurre blanc, based on white wine, vinegar, shallot and seasoning. A great starting point for a whole range of new sauces, as so many possibilities have been added in recent years. The gastrique is easy to adapt and the result is completely different. For example, with an acid in the form of a fermented product, citrus or yoghurt whey. This variation is made with fermented cabbage or sauerkraut. This base is topped with butter, to which you can add another strong flavour. 

Makes 625 ml.