PREPARATION

Cut the shallots very finely. Pour on the bottom of a little pan a white beer (just to cover the bottom), add shallots and a little lemon juice. Let boil a little, so the beer evaporates the alcohol.

Cut in meanwhile cold butter into smaller cubes. Count 150 g butter per 4 persons. Add cream and let the sauce boil down to 1/3 volume.

Prelates cooked sauce through a sieve to remove bits of shallots (do not throw anything out; you can safely add the shallots to the leeks). Now add the butter cubes slowly to the sauce. Warning: it is to melt the butter slowly, otherwise the sauce collide. Finish the sauce with salt and pepper.