Cacio e Pepe beurre blanc
This beurre blanc contains the classic flavours of Cacio e Pepe pasta. For this recipe we use TRUEfoods white chicken stock: made from UK sourced bones. Light and delicate on the palate, leaving a very clean after taste.
Makes 680g.
Allergens and dietary requirements
- Sulphite
- Cow's milk
- Lactose
Ingredients
250
g
white wine5
g
black peppercorns2
pieces
bay leaf650
g
TRUEfoods white chicken stock250
g
cream 35% fat, mascarpone (3:2 ratio)60
g
pecorino cheese, grated60
g
parmesan cheese, grated60
g
crème fraîche75
g
butter20
g
lemon juice4
g
black peppercornsPreparation method
Boil the white wine with 5g of black pepper and the bay leaf until reduced by half.
Add the chicken stock and reduce by half.
Add the cream and reduce until 2/3 remains.
Strain the mixture, bring to the boil, and use a hand blender to whisk the Pecorino, Parmesan, crème fraiche, and butter into the sauce.
Roast 4g of black pepper in a pan and then grind finely.
Season the sauce with the black pepper and lemon juice.
Serving suggestions
- Delicious in a dish with pasta, mushrooms, and hazelnuts.
- Pairs well with poultry, chives, and celeriac.
- Perfect with onion, truffle, and brill.
