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Beurre blanc made with whey

When making strained yoghurt, the whey drips out of the yoghurt. The liquid is refreshingly tangy and has a slightly creamy mouthfeel. Ideal for use in a beurre blanc. A perfect waste-to-taste component.

Makes 600g.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

300
ml
whey
300
ml
stock
300
g
butter
as needed
salt and pepper

Scale recipe

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