Beurre blanc

1 - Put the wine, shallot, parsley, bay leaf, and peppercorns into a small saucepan. Bring to the boil, then simmer slowly for 4-5 minutes, or until reduced by half. Remove from the heat.

2 - Strain the reduced liquid through a sieve into a heatproof bowl. Place the bowl over a pan of gently simmering water and, whisking constantly, add the cubes of butter, 1 at a time. When it becomes an emulsified sauce it is ready to use. Season to taste with salt and pepper.

Good with: Pan-fried fish and steamed vegetables.

Tips: Using wine in certain dishes adds a bright flavour without overpowering the ingredients. If a dish calls for a dry white wine, a neutral French wine is the most versatile. Sauvignon Blanc or Chablis are great in sauces, and Rieslings are delicious with fruit.