Beurre Blanc 1

 Ingredients

• 250 g butter
• 2 egg yolks
• 4 tbsps. dry white wine
• 3 tbsp Mustard
• salt
• white pepper (freshly ground)
• 1 tbsp chopped parsley

 Method

1. Weigh out and prepare all ingredients before starting as the sauce comes together very quickly.
2. Melt butter and skim off foam.
3. Whisk egg yolks with wine in a metal bowl over hot water bath until frothy.
4. Gradually add butter and whisk until creamy.
5. Season with mustard, salt and pepper to taste and keep warm.