Beurre blanc from Classic Koffmann: 50 Years a Chef (page 276) by Pierre Koffmann
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shallots
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white wine vinegar
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Sea bass in a salt crust (Bar en croûte de sel); Black bream and roasted autumn vegetables (Daurade, légumes d'automne rôties); Salmon confit with petits pois and pea purée (Saumon confit, petits pois à la Française)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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