Beurre Blanc Sauce With Megrim

Beurre blanc

Serves 2

This is an alternative to Hollandaise sauce. You can use it on any white fish.


  • 1oz/30g finely chopped onion
  • 1 tbsp /15ml white wine vinegar
  • 2 tbsps / 30ml white wine
  • 4 tbsps / 60ml water
  • 1 tbsp / 15ml cream
  • 3oz / 90g / butter, softened
  • optional : 1 tbsp / 30 ml French mustard


  1. Boil the onion slowly in the vinegar, wine and water until about two thirds of the liquid has evaporated.
  2. Add the cream and blend in.
  3. Remove pan from heat and use a whisk to blend in the butter, adding a little at a time (in about four separate chunks).
  4. If using the mustard, whisk in after the butter.
  5. Serve over the pan-fried or grilled Megrim
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