A sauce this simple, this fattening and this good should come with a warning label.
Beurre blanc should be white (hence the name) but given that Australian butter is generally yellow, my sauce came out more like a beurre jaune. Either way, it was absolutely fantastic.
Making this was a last minute decision so I had to replace the shallots with finely chopped onion because shallots are not something I have in the house unless I have bought them for a specific purpose. I also swapped the wine for a combination of verjuice and apple cider vinegar, given my devastating intolerance of wine.
To be honest, I was nervous trying verjuice for the first time given how similar it is to wine but I don't react to it at all which is just brilliant. I can't explain why I react to one and not the other, except to say that I also have an allergy to milk protein which does not fire if the milk is frothed. In that case, the milk proteins being stretched trick my body into thinking I am not allergic and the reaction doesn't happen. Gotta love science.
But back to the sauce! Beurre blanc is pretty much butter sauce with a lovely acidic aftertaste. We are BIG fans. My youngest even stole some carrots off my plate to wipe up the last of his.
I hereby declare this sauce to be our new quick fish dinner staple.