Prepare the shallots

• Peel the shallots, cut them in half and remove the core.
• Remove two layers at a time and keep the middle part for reductions or stocks.
• Cut the layers lengthways into thin strips.

Dice the shallots

• Turn the chopping board around and gather each pile of strips.
• Cut across the strips to get a fine, even dice.

Start the beurre blanc

• Put the diced shallots in a pan with the white wine vinegar and white wine.
• Reduce over low heat until almost dry.

Emulsify the butter

• Add the cold butter very gradually, a little at a time, whisking constantly.
• Keep the sauce below a boil so it stays emulsified with the shallots, vinegar and wine.
• Season with salt and serve as soon as the sauce is smooth and glossy.