Preparation

1. In a saucepot, heat up oil and sauté finely chopped shallots.
2. Once the shallot is fragrant, add the sake and cook until it reduces by half.
3. Stir in F&N Full Cream Evaporated Milk and simmer until the mixture thickens enough to coat the back of a spoon.
4. Take it off the heat and add butter.
5. Swirl the pan to incorporate the butter into the full cream evaporated milk mixture.
6. Serve the sauce with any type of fish; it pairs best with white fish.

Optional Garnish: Sautèed Baby Spinach

• Heat cooking oil in a frying pan over medium heat
• Add in spinach and cook for roughly 5-7 minutes.
• Season with Salt then remove from heat
• Serve with fish and the Beurre Blanc sauce