Beurre blanc with yoghurt whey

Beurre blanc is a popular sauce made with white wine, vinegar, shallot, and seasoning.  It serves as a versatile base for various new sauces.  By modifying the gastrique, the sauce's taste can be transformed by adding acid, such as fermented products or citrus fruit.  This recipe uses yoghurt whey as a base and combines it with butter, allowing for the incorporation of additional bold flavours.    

Makes 625ml.