Whenever I attempt a beurre blanc, a béchamel sauce or a crème anglaise, I get very nervous. The saying the proof is in the pudding should be altered to the proof is in the sauce. If the sauce isn’t right to a T, it will ruin your whole dish. For the best results I recommend using the best ingredients you can get your hands on, and of course, the correct equipment.
Here are five of my favourite saucepans: