Chablis and Shallots Butter Sauce recipe by Buckingham’s restaurant

Chablis and Shallots Butter Sauce recipe by Nick Buckingham

A beautiful creamy sauce, with the savoury intensity of shallots and the richness of cream and white wine, this goes well with fish dishes of all sorts, as well as the Oyster and Monkfish Sausage recipe.

The sauce could also be adapted to go with vegetarian dishes by using vegetable stock instead of fish stock, partnering very well with spinach and other dark green vegetables.

Amount
8 Portions

Ingredients
½ pt White Wine
½ pt Fish Stock
½ pt Fresh Cream
110g / 4 oz Finely Chopped Shallots
1 teaspoon Champagne Vinegar
Seasoning
1 clove garlic finely chopped
25g / 1oz butter

Method
In a heavy based pan, melt the butter over a low heat and sweat the garlic and shallots together. When they are translucent, add the fish stock, wine and cream. Bring to the boil and then simmer, reducing the liquid down until the sauce has a good flavour and a syrup like consistency.
Season with care and adjust flavour if too rich with the vinegar

To Serve
Serve the sauce over the Oyster and Monkfish Sausage recipe.

Points to Watch
Ensure the fish stock is a good quality.

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