Gastronomixs

Black garlic beurre blanc

A variation on the classic beurre blanc. The black garlic creates a delicious flavour bursting with umami.

Makes 1 litre.

Black garlic beurre blanc

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Ingredients

200

g

Noilly Prat

500

g

white wine

2

 

shallots, cut into 5mm rings

50

g

white wine vinegar

3

 

bay leaves

5

sprigs

thyme

10

 

black peppercorns

100

g

black garlic

60

ml

water

750

g

butter, cold

As needed:

 

lemon juice

As needed:

 

salt

Preparation method

  • Heat the Noilly Prat, white wine, shallot, white wine vinegar, bay leaf, thyme, and peppercorns.
  • Bring to the boil and allow to reduce to a third of the volume.
  • Pass through a fine conical sieve.
  • Pour the gastrique into a blender with the black garlic and blend until smooth.
  • Pass the black garlic gastrique through a fine-meshed sieve and return the liquid to the pan.
  • Add the water and put on low heat.
  • Cut the butter into small blocks.
  • Mount the sieved black garlic gastrique with the blocks of cold butter.
  • Season to taste with lemon juice and salt.

Serving suggestions

  • Delicious in combination with components of black chanterelle mushrooms, lovage, and sourdough bread.
  • Combines well with celeriac, celery, and potato.
  • Particularly delicious served with duck, beetroot, and parsnip.

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