Gastronomixs

Cardamom Leaves and orange beurre blanc

The Cardamom Leaves from Koppert Cress have the spicy notes of cardamom and cinnamon and are perfect for both savoury and sweet preparations. The classic beurre blanc sauce forms the foundation for this recipe.

Cardamom Leaves and orange beurre blanc Enlarge

Ingredients

100

g

orange juice

600

g

white wine

2

 

shallots, sliced into 5mm rings

50

g

white wine vinegar

2

trays

Cardamom Leaves, Koppert Cress

5

 

white peppercorns

750

g

butter, cold

 

 

salt

Preparation method

Serving suggestions

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