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Fermented celeriac sauce

Fermentation gives you enormous depth which, together with the acidity of yoghurt whey, is a perfect counterpart to the rich flavours of the butters. The goat butter gives the sauce its character.

Creation by Marleen Brouwer, Noor*, Groningen, the Netherlands.

Makes 600ml.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

600
ml
clear celeriac juice
2
%
salt
400
ml
whey
as needed
butter
as needed
goat's butter

Scale recipe

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