Dill and mussel sauce
A fresh, salty sauce with the flavours of mussel and dill, perfect for seafood dishes.
Chef Benoit Dewitte and his business partner Jeremy developed healthy, zero-waste, ready-to-use oils based on local and fresh ingredients. A product for chefs, by chefs.
Created by Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes 1l.
Allergens and dietary requirements
- Mollusks
- Sulphite
- Cow's milk
- Lactose
- Pescetarian
Ingredients
250
g
mussel stock250
g
sour cream200
g
buttermilk100
g
shallot, diced100
g
white wine30
g
fresh dill50
g
butter10
g
sushi vinegar50
g
dill oil, GrønnPreparation method
- Bring all ingredients except the butter, vinegar and dill oil to the boil together and reduce by half.
- Pass through a fine sieve.
- Mount with the butter until the sauce is shiny.
- Add the sushi vinegar and dill oil and season with salt.
Serving suggestions
- Delicious in a dish with mussels and fennel.
- Pairs well with grilled langoustine.
- Perfect with a fresh salad of cucumber and herbs.
