This classic butter sauce is the perfect topping for our crispy, flavorful fish cakes (link below). As chef's apprentices we all learnt to make beurre blanc, but let it drop for many years as we steered away from the classics towards fresher, lighter dishes. This recipe reminds us the classics are there for a reason – we had forgotten how good this tasty butter sauce is and agreed we should make it more often.
2 tbsp olive oil
½ brown onion, finely diced
½ long red chilli, finely diced
4 garlic cloves, finely chopped
1 punnet cherry tomatoes
100ml chardonnay vinegar
1 lemon, juiced
1 tbsp Dijon mustard
280g butter, cut into large pieces
½ bunch dill, roughly chopped
1 bunch chives, finely chopped
1. Put a medium-sized saucepan on a high heat, add the oil, onion, chilli and garlic and cook until soft. Add the tomatoes and cook until soft, completely broken down and caramelised.
2. Add the vinegar and lemon juice, cook for a few more minutes then turn the heat down to low. Constantly swirling the pan, add a few pieces of butter at a time. Once they have melted, add more butter until all the butter is used. Do not overheat or overwork the beurre blanc or it will split.
3. Remove from heat, add the herbs, season well and serve with our delicious fish cakes.