Gastronomixs

Buttermilk and carrot sauce

Buttermilk sauce is a classic sauce in Dutch cuisine and is traditionally made with bacon, flour, and buttermilk. That is the basis for this classic, but here we present a contemporary variation.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Buttermilk and carrot sauce

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Ingredients

400

ml

fresh carrot juice

1

g

xanthan gum

2

pods

cardamom

400

ml

buttermilk

As needed:

 

salt and pepper

As needed:

 

butter

Preparation method

  • Mix the carrot juice with the xanthan gum and the cardamom.
  • Pour the mixture into a pan, place on the stove, and bring to the boil.
  • Let the juice boil for five minutes and reduce slightly.
  • Remove the cardamom pods and add the buttermilk.
  • Do not allow it to reach the boil.
  • Season to taste with salt and pepper, mount with a cube of butter, and serve immediately.

Serving suggestions

  • As a sauce in a composition with components of cod, scallops, asparagus, carrot, or potato.
  • As the basis for a different preparation such as a gel, sorbet, or espuma.

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