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Butter sauce with plankton

At Choux, they use a special plankton powder created by Ángel León, (Aponiente ***), which has little to no bitter taste and which is specially cultivated for its flavour.

Creation of Merijn van Berlo, Choux*, Amsterdam, The Netherlands.

Makes 1825g.

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

500
g
sake
500
g
white wine
500
g
white balsamic vinegar
25
g
kelp, washed
200
g
shallot
2
sprigs
thyme
1
leaf
bay leaf
1
tsp
black peppercorns
450
g
whipping cream
900
g
butter
10
g
plankton powder
15
g
Chardonnay vinegar
as needed
salt and pepper

Scale recipe

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