In the pot
60g Herbivore® Butter - cold, diced
1 large shallot, sliced
1 garlic clove, smashed
2 sprigs Thyme
100ml white wine vinegar
100ml white wine
Juice of a lemon
Pour the wine and vinegar into a medium sauce pan, add the shallots, garlic & thyme, then reduce over a high heat.
Once the liquid has reduced by 3/4, strain through a fine sieve.
Gradually whisk in the cold Herbivore® Butter over a low heat until emulsified and thickened.
Once the sauce is finished don't boil or it will split.
Season with some salt and some lemon juice, serve immediately.
Enjoy
