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Smoked butter beurre blanc

An incredibly delicious, smoky sauce with a lovely dose of acidity. A very versatile beurre blanc. Luke prefers to use a premium aged rice vinegar and Tellicherry peppercorns.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 1900g.

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Allergens and dietary requirements

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

Ingredients

200
g
butter
30
g
neutral oil
200
g
banana shallot, diced
150
g
shiitake mushrooms, chopped
100
g
parsley stems, finely chopped
90
g
lemongrass, finely chopped
2.5
g
black peppercorns
750
g
brown sake
500
g
rice vinegar
1
l
dashi
500
g
crème fraîche
as needed
arrowroot
as needed
blond miso
as needed
salt

Scale recipe

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