|Unsalted butter||1 Ounce (25 Grams)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Chicken stock/Fish / vegetable stock||1⁄4 Pint (300 Milliliter)|
|Freshly ground black pepper||To Taste|
|Strained lemon juice||2 Tablespoon (1 Small Lemon)|
|Freshly chopped parsley||1 Tablespoon|
|For the beurre manie|
|Unsalted butter||1⁄2 Ounce (15 Gram)|
|Flour||1⁄2 Ounce (15 Gram)|
Peel and chop the shallot, melt the butter in a pan, then saute the shallot for 5 mins, or until softened.
Add the wine, bring to the boil and boil rapidly until reduced by half.
Add the stock, seasoning, lemon juice and parsley and bring back to the boil.
Beat the beurre mame ingredients together to form a paste.
Drop teaspoon-fuls into the pan and whisk vigorously until each is completely incorporated.
Continue until all the paste has been used.
Strain and use as required.
For a thicker sauce, add a little more beurre manie.