Emulsification of butter and heavily reduced white wine. 170g (serves two).
Preparation
Pour into a saucepan/pot over a medium heat.
Gently heat to just below simmer.
Cook your fresh pasta of choice in a pot of boiling, salted water.
Toss with the sauce and serve. Buon appetito!
Ingredients
Butter, white wine (sulphites), shallot, lemon, tarragon, salt
Tips
Best consumed within 1 week. Keep a cup of pasta water from the pot just before you strain the pasta. You can use this water to adjust the consistency of the sauce, one tablespoon at a time.
Best enjoyed with
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