Ingredients
- Shallot 1
- French salted butter 1 tbsp
- Fennel seeds ½ tsp
- Chilli flakes A pinch
- White grape vinegar 3 tbsp
- Lemon juice 1 tbsp
- French unsalted butter, cold 125g
Nutrition (Per serving)
- 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."
Fennel seed, lemon and chilli beurre blanc
French 5 Mins Prep · 20 Mins Cook
- Peel 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.