Put the vinegar, the shallots and the thyme in a small thick saucepan over low heat and reduce in half.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Beurre Blanc to Cava sauce: |
| For 6 people :: 60 g of |
Ingredients to make Beurre Blanc to Cava sauce:
2. Add the cava and the mushrooms, and continue to cook over low heat until it is reduced again in half.
3. Remove the thyme, add the butter, little by little, and remove with a rod whisper or with a wooden spoon.
4. It is very important to keep the sauce at 90ºC cooking with hardly any bolbotones and without letting it boil at any time.
5. Sazone the sauce with salt and pepper to your liking, and serve it immediately or keep it warm to the water bath for a few minutes, and voilà !! Note: This sauce combines perfectly with chicken or cooked painted, or with whole roasted fish for example Rodaballo.
