Directions:
- Heat a tablespoon of the butter in a wide heavy-based saucepan over medium heat. Add the shallot and sweat for a couple of minutes, without allowing it to brown.
- Deglaze the pan with the champagne vinegar. Simmer gently until the liquid has almost evaporated.
- Add the wine and fish stock and reduce until 3 tablespoons remain.
- Cut the remaining butter into large cubes.
- Begin swirling the cold butter into the liquid over medium heat. The liquid should be hot and it doesn't matter if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon.
- Season to taste just before serving and stir in 1 teaspoon of black caviar per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.85 Kcal (1481 kJ) | ||
| Calories from fat | 319.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.54g | 55% | |
|---|---|---|---|
| Cholesterol | 122.89mg | 41% | |
| Sodium | 111.37mg | 5% | |
| Potassium | 143.1mg | 3% | |
| Total Carbs | 5.45g | 2% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 332.43 Kcal (1392 kJ) | ||
| Calories from fat | 300.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.39g | 55% | |
|---|---|---|---|
| Cholesterol | 115.45mg | 41% | |
| Sodium | 104.63mg | 5% | |
| Potassium | 134.43mg | 3% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.7g | 6% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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