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Savoury Vanilla Butter Sauce    HT  ACC  20mins


Serves 4     Hot  Vegetables  Alcohol   Sauces  Accompaniment  Gluten Wheat Free  Eggless

2 shallots, grated
1 Vanilla Pod, split lengthwise
480ml/16fl.oz. Dry White Wine
1 teasp White Wine Vinegar
2 tbsp Double Cream
100g/4oz  Cold Butter
Salt and Pepper



1. Place the shallots in a saucepan together with the vanilla pod, wine and vinegar. Bring to a boil and continue to boil to reduce by 2/3rds.


2. Add the cream, stir well and bring mixture back to a boil. 


3. Cut the butter into pieces and add to the sauce, whisking constantly until the mixture thickens. 


4. Remove from heat then remove the vanilla pod and scrape the seeds into the mixture. Season with salt and pepper. Serve hot with fish, shellfish or seafood.

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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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