Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple ...

I make this for myself often ... as I have burned and lost many a beurre blanc sauce through a moment’s distraction. Turn off the heat and allow the beurre blanc to settle.

This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed butter), which is sold at specialist shops. If you can't find it, make the beurre blanc with 125g salted butter and ...

First make the Sauternes Beurre Blanc. Put the first four ingredients ... Whisk in the chilled butter a couple of pieces at a time, keeping the sauce just warm enough to absorb the butter.

Serve with the beurre blanc. You can also make the sauce by reducing the shallots, vinegar and wine and adding the cream as above, then adding a couple of tablespoons of water, bringing the sauce ...

The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.