A classic recipe for the perfect butter sauce flavoured with white wine, shallots, garlic and thyme.
Peel and finely dice the shallot and crush the garlic clove. Place the shallots, garlic and thyme in a saucepan with the white wine and white wine vinegar. Bring to the boil and then reduce the liquid to about 30ml. Pass this through a fine sieve and keep the liquid.
Cut the butter into small cubes.
To make the sauce: Bring the liquid to the boil in a small sauce pan. Reduce the heat and start to whisk in the butter one cube at a time. Whisk continuously until all of the butter has been incorporated. Check the seasoning and add a squeeze of lemon juice.
«Fresh herbs such as tarragon and chives will make this a perfect accompaniment to a fish dish.»