Step 1:
Chop the shallots into small pieces or put them in a blender.
Step 2:
In a saucepan, heat the shallots and the Floc de Gascogne at low temperature for 10 minutes. Meanwhile, cut the butter into small pieces and put it back in the refrigerator before using it.
Step 3:
Remove the pan from the heat for a few minutes to cool the mixture. Heat again at very low temperature for 5 minutes, gradually and continuously adding the knobs of butter while stirring vigorously.
Serve the sauce immediately as an accompaniment to poached fish, steamed or in foil.
Prepare the white butter at the last minute or keep it warm in a thermos as it is difficult to reheat.
For a foamier sauce, add 3 tablespoons of lukewarm water at the end of preparation.
Flavor the white butter with the fine herbs of your choice or lemon zest.
To make it, you can use white Floc de Gascogne to add acidity and bitterness to your dish or red Floc de Gascogne for a tasty touch.
