Created by | Spinneys |
Prep time | 5 minutes |
Cook time | 20 minutes |
Serves | 135g |
Cuisine | French |
Diet | Family Friendly |
Preparation | Moderate |
Calories | 115 |
Fat | 12.4g |
Saturates | 7.8g |
Protein | 0.3g |
Carbs | 1.7g |
Sugars | 1g |
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details |
Ingredients
Cooking Instructions
Download PDFPeel and finely chop the shallot.
Heat 1 tbsp butter in a saucepan placed over a medium heat. Add the shallot, fennel seeds and chilli flakes. Stir briefly then add the vinegar and lemon juice. Cook until the liquid is almost completely reduced.
Cube the cold butter.
Lower the heat and, while whisking, add the butter to the saucepan one cube at a time.
Remove the saucepan from the heat, if the butter melts too quickly, and doesn’t emulsify. Then whisk in the rest of the butter.
Serve warm.