Beurre vert

Creation by Onno Kokmeijer, Ciel Bleu** restaurant, Amsterdam, the Netherlands.

Beurre vert

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white wine sauce






spinach leaves



curly-leaf parsley

Preparation method

  • Put the spinach and the picked parsley through a juicer and collect the juice.
  • Heat the beurre blanc (white wine sauce) and add the iota.
  • Bring to the boil (ensure that it does not burn).
  • Just before it boils, remove the pan from the cooker and add the spinach and parsley juice. Mix with a hand-held blender.               
  • Put the sauce in a siphon beaker and equip with a gas charger for the best possible result.  

Serving suggestions

  • As a component in combination with lobster, and potato and caviar salve.
  • As a topping for an amuse-bouche, e.g. with cod brandade and broccoli.

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