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Beurre blanc can sometimes be viewed as tricky to make as without the addition of egg yolk to stabilise the sauce it is prone to split. Ensure that the butter is chilled and added slowly.
Have a go at practising this technique with Galton Blackiston's roast cod with lemon beurre blanc and winter ratatouille or Matthew Tomkinson's Crusted Alaska halibut with asparagus.
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