Buttermilk and carrot sauce

Buttermilk sauce is a classic Dutch sauce, traditionally made with bacon, flour, and buttermilk. That is the basis for this classic, but here you will find a contemporary variation.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Buttermilk and carrot sauce

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carrot juice






xanthan gum



salt and pepper




Preparation method

  • For this recipe, use juice from fresh carrots.
  • Mix the carrot juice with the xanthan gum and the cardamom in a pan, put the pan on the heat, and bring the mixture 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 and mount with a cube of butter.
  • Serve immediately.

Serving suggestions

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

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