A French classic - perfect with fish. It's really easy to prepare. It's similar in flavour to a hollandaise, but thinner and not quite as deliciously rich because it doesn't have eggs. This makes it less temperamental than a hollandaise, which will turn to scrambled egg with a Gallic pout and shrug if you are not very careful with the heat. You can whip it up really quickly if you need a classy sauce to lift a meal.
Yesterday I served it with salmon pie and it was great. I added a bit of tarragon; you could add other herbs according to your fancy.
2 shallots, finely chopped (I ended up using half a small onion because the shallots I thought were left in the fridge had disappeared)
60ml white wine vinegar
60ml white wine
60ml water
125g butter, cubed
Put the shallots, vinegar, wine and water in a small pan and heat until reduced by about half or two thirds. Sieve to remove shallots and return the vinegar reduction to the pan. Over a low heat, gradually whisk in the cubes of butter to form an emulsion.
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