- Fry 2 finely chopped long shallots in 50ml of vinegar. Reduce then remove from the heat. Tip away any excess vinegar then add 100ml of dry white wine. Reduce then remove from the heat. Tip away the remaining white wine and leave to cool.
- When the mixture is cold, return to a very low heat and slowly add cubes of lightly salted butter, stirring continuously.
- Add the amount of butter you need to achieve the desired consistency. Serve with scallops, bass or zander with potatoes or green asparagus.