Samphire with beurre blanc
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- ½ shallot, finely diced
- 100ml white wine
- 100ml white wine vinegar
- 180g samphire
- 150g unsalted butter, cubed
- ½ a small bunch chives, 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.
