- 1 cucumber flesh scooped into balls using a spoon
- 6 spring onion
- 220 g butter
- 100 ml stock
- 100 ml verjus du perigord (sweet white wine vinegar)
- 2 tbsp golen sultanas
Pour the verjus and stock into a saucepan and bring to a boil, continue to cook until the volume of the liquid is reduced by three-quarters.
Remove the pan from the heat and whisk in the cubed butter until smooth and glossy. Season to taste with salt and freshly ground black pepper. Add the sultanas, cucumber and spring onion. Keep warm.