INGREDIENTS

INSTRUCTIONS

Put the stock into a saucepan and warm through. Slake the cornflour -
stir the teaspoonful into a little of the liquid - then add it to the
saucepan and stir it in.
Chop the butter into half inch cubes and add to the pan. Whisk it
over a medium heat, melting the butter and thickening the sauce
slightly until it is the consistency of single cream and a lovely
pale gold, season to taste.
NB: Chefs don't add the cornflour, but its addition ensures that the
beurre blanc doesn't separate, provided, that is, that you don't boil
it! If you do, it will become oily and separate even with the
cornflour.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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