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Chamomile beurre blanc

A light beurre blanc with a subtle taste of chamomile. This sauce can also be whipped up nicely with a hand blender.

Creation by Tim Boury, Boury***, Roeselare, Belgium.

Makes 600g.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Cow's milk
  • Lactose
  • Crustaceans
  • Pescetarian

Ingredients

500
g
white wine
500
g
vermouth
20
g
dried chamomile
15
g
shallot
as needed
butter
220
g
white wine
160
g
vermouth
5
g
white wine vinegar
100
g
crustacean broth
80
g
beurre noisette
80
g
butter
as needed
salt

Scale recipe

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