a sprig of two of each - fresh rosemary, thyme and parsley
1 lemon grass stalks - cut in half and bruised with the back of a knife
3 garlic cloves, skin on - cut in half
Freshly ground black pepper
2 whole star anise
30ml white wine vinegar
30ml of water
45ml of dry white wine
15ml double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
Juice from half a lemon and the zest from a whole lemon
salt and freshly ground black pepper
a pinch of cayenne pepper
Put the shallots into a pan with the white wine vinegar, wine and the water. Reduce to a quarter of the original amount liquid wise. This is important or your sauce will taste of vinegar.
Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.
The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt, black pepper and the cayenne pepper.