Beurre blanc with Cabernet Sauvignon

One of the best known and still most widely used sauce is beurre blanc, based on white wine, vinegar, shallot and some seasoning. A great starting point for a whole range of new sauces because so many possibilities have been added in recent years. The gastrique is easy to adapt and you’ll get a completely different result. For example, with an acid in the form of a fermented product, citrus fruits or whey from yoghurt. This variant is made with cabernet sauvignon vinegar. You mount this base with butter, to the butter you can add another powerful flavouring.

Makes 625ml.