Beurre blanc from Chef's Secrets: Mastering the Art of Good Food by Steven Saunders

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tapenade-fried crisp red mullet with vierge sauce and roasted tomatoes; Gâteau of Mediterranean vegetables with baked peppers and Antiboise sauce; Risotto of mushrooms with Stilton and spinach; Griddled polenta with wild mushrooms, 'sun-dried' tomatoes and roasted vegetables

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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