This simple French sauce known as Buerre Blanc is pretty much perfect with any meat or vegetable dish. In fact its 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 its essential to leave to cooked potatoes to rest once cooked as the flavour intensifies as the cool naturally. I always serve them warm.
- 600g Jersey Royal potatoes
- 2 tbsp white wine vinegar
- ½ glass dry white wine
- 2 shallots, peeled and very finely chopped
- 100 mls water
- pinch salt and pepper
- 4 tbsp whipping cream
- 55-75g 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 the boil.
- Cook down until you have about 2-3 tbsp left.
- Pop in the cream and bring to the 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.