This sauce works well with any vegetable, plus you do not need to use nuts. Chives, tomatoes, parsley and mushrooms all work really well. It’s also a lovely sauce to serve with poached fish or chicken. The secret is to reduce the vinegar and wine until you have a nice syrup consistency. The whisk in the very cold butter in small amounts and it will thicken nicely.
- 2 medium spring greens, full and heavy salt
- Salt and coarse ground black pepper
- For the Sauce
- 2 tbsp white wine vinegar
- ½ glass of dry white wine
- 1 small onion and very finely chopped
- pinch of salt and pepper
- 55-75g cold butter, in small cubes
- 75g roasted, chopped hazelnuts
- Place the vinegar, white wine, onions, salt and pepper into a saucepan and bring to the boil.
- Cook down until you have about 2-3tbsp left.
- Remove from the heat and add the butter in small cubes whisking all the time.
- The sauce will thicken naturally.
- Check the seasoning and adjust if needed, then add the hazelnuts.
- Keep warm and covered.
- Remove the outer leaves from the spring greens, and then cut in half lengthways.
- Place the two heads in half, so you end up with 4 pieces, then place cut side down on 2 microwavable plates
- Season well with salt and pepper, add a dash of water, and cover with cling film.
- Make a couple of incisions in the top.
- Cook on high heat one plate at a time on full power for 3-4 minutes.
- Once cooked drain the water off, drain well on kitchen towel.
- Serve sliced or whole on warm plates and spoon over the sauce at the last minute.