Gastronomixs

Carrot beurre blanc

An interesting, nutty version of a classic beurre blanc with fermented carrot. The fermentation process gives the beurre blanc a refined acidity.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 1500g.

Carrot beurre blanc

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

700

ml 

carrot juice 

100 

ml 

fermented carrot juice 

500 

beurre noisette of goat's butter 

550 

butter 

As needed: 

 

xanthan gum 

As needed: 

 

bergamot orange

As needed: 

 

salt

Preparation method

  • Bring the carrot juices to the boil and lightly bind with a little xanthan gum. 
  • Remove the pan from the heat and mount with the butter and the beurre noisette of goat's butter while continuing to stir.
  • Season to taste with the juice of the bergamot orange or a different citrus fruit and salt.

Serving suggestions

  • As a component in a composition with lamb, carrot, lentils, and grains.
  • As a component in a composition with hazelnut, tomato, and yuzu. 
  • As part of a composition with, e.g. several preparations of carrot, eggplant and onion.

Previous page