Gastronomixs

Buttermilk sauce

Creation by Rasmus Kofoed, Geranium** restaurant, Copenhagen, Denmark.

Buttermilk sauce

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Ingredients

250

g

clarified buttermilk

250

g

mussel stock

250

g

butter

Preparation method

  • Blend together the stock, buttermilk, and butter.
  • Season with salt.
  • Finish with the caviar, parsley, and the oil just before serving.

Serving suggestions

  • As part of a main dish, e.g. with components of hake, parsley and crispy hake scales.

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