Gastronomixs

Dashi beurre blanc

A variation on the classic beurre blanc. 

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

Dashi 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 3,000 components and hundreds of compositions!

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

Ingredients

10

g

seru dashi (powdered)

100

ml

sushi vinegar

50

ml

water

25

ml

dry white wine

20

ml

vintage soya sauce

200

g

butter

60

ml

cream

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.

Previous page