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Coconut and tonka bean sauce

A variant on beurre blanc with an unexpected flavour combination of Thai ingredients.

Creation by Sidney Schutte, Spectrum**, Amsterdam.

Makes 1.5l.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
l
coconut cream
875
g
coconut milk
175
g
vin jaune
65
g
vin jaune
29
g
fish sauce
11.5
g
salt
4
tonka beans
500
g
butter, cold, cut in cubes

Scale recipe

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