*This recipe is gluten-free according to industry standards
Ingredients
- shallot ½, finely diced
- white wine 100ml
- white wine vinegar 100ml
- samphire 180g
- unsalted butter 150g, cubed
- chives ½ a small bunch, finely snipped
Method
-
Step 1
Put the shallot, white wine and white wine vinegar into a small frying pan and reduce to 3 tbsp. Meanwhile, blanch the samphire in boiling salted water for 1 minute, then drain.
-
Step 2
Whisk the cubed butter into the wine reduction over a low heat, one piece at a time, only adding another once the previous one is fully emulsified. Once all the butter is in the sauce, add the samphire and chives, season, heat through and serve.
Nutritional Information
- Kcals 316
- Fat 31.1g
- Saturates 19.6g
- Carbs 2.1g
- Sugars 1.5g
- Fibre 2.7g
- Protein 1.6g
- Salt 1g
