Gastronomixs

Dashi beurre blanc

A variation on the classic beurre blanc. The dashi and soy sauce provide a huge umami boost in this beurre blanc.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Makes 400ml.

Dashi beurre blanc

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Ingredients

100

ml

sushi vinegar

50

ml

water

25

ml

dry white wine

20

ml

vintage soya sauce

60

ml

cream

10

g

seru dashi (powdered)

200

g

butter

Preparation method

  • Mix all the liquid ingredients and bring them to the boil.
  • Add the seru dashi. 
  • Remove from the heat and add the cold butter in cubes to create an emulsion.

Serving suggestions

  • As a sauce in a composition with baked beetroot.
  • As a sauce in a composition with components of mushrooms.
  • Use in a composition with components of mackerel, carrot, and couscous.

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