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Elderflower sauce

Elderflower's season is short, but by making several staples with it, you can easily extend the season. In this savoury sauce, it brings a beautiful floral flavour that goes perfectly with champagne.

Creation by Tom Brown, Tom Brown at The Capital*, London, United Kingdom. 

Makes 950g.

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Allergens and dietary requirements

  • Mustard
  • Sulphite
  • Fish
  • Egg
  • Cow's milk
  • Lactose
  • Celery
  • Pescetarian

Ingredients

3
egg yolks
40
ml
elderflower vinegar
25
g
Dijon mustard
50
ml
double cream
500
g
rapeseed oil
100
ml
champagne
200
ml
fish stock
15
ml
elderflower syrup
as needed
salt

Scale recipe

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