This simple French sauce known as Buerre Blanc is pretty much perfect with any meat or vegetable dish. In fact, it is probably one of my favourites. The secret is to reduce the vinegar enough, so the butter emulsifies the sauce; the cream will help with this process. I think it is essential to leave the cooked potatoes to rest once cooked as the flavour intensifies as they cool naturally. I always serve them warm.
- 600 g Jersey Royal potatoes
- 2 tbsp white wine vinegar
- 75 ml half glass dry white wine
- 2 shallots, peeled and very finely chopped
- 100 water
- 1 pinch salt and freshly ground black pepper
- 4 tbsp whipping cream
- 55 g cold butter, in small cubes
- 1 small bunch chives, very finely chopped
- Place the Jersey Royals into a saucepan, cover with cold water and add a touch of salt.
- Bring to the boil, then turn down the heat and gently simmer until cooked.
- Once cooked, drain well, then place the potatoes back into the pan and cover with cling film and leave for 20 minutes to rest.
- Meanwhile, place the vinegar, white wine, shallots, water, salt and pepper into a saucepan and bring to a boil.
- Cook down until you have about 2-3 tbsp left.
- Pop in the cream, and bring to a boil again; cook until the sauce starts to thicken.
- 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.
- Add the chives at the last minute to keep their colour.
- Pour over the cooked Jersey Royals and carefully mix through and serve.
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