Dashi butter sauce

20g shallot, chopped 10g garlic, chopped 5g dill, chopped 5g thyme, chopped 50g white wine vinegar 120g unsalted butter 150gr dashi broth 15gr salt 25gr sugar

Bring white vinegar and dashi broth to reduce and then add in chopped shallot, garlic, dill, thyme until they are soft.

Add in salt and sugar.

Add in the butter to thicken the sauce.