Gastronomixs

Leek butter

Leek butter

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Ingredients

500

g

butter

450

g

leek

100

ml

white wine

2

tbsp

yuzu

1

stuk

bouquet garni

 

 

salt and pepper

Preparation method

  • Cut the leeks into fine slices and rinse thoroughly.
  • Allow the butter to reach room temperature.
  • Put 20 g of the butter in a pan and stew the leek together with the bouquet garni for approx. 10 minutes.
  • Deglaze with the white wine and yuzu, then reduce gently for 10 minutes.
  • Remove the bouquet garni and purée the mixture until very fine.
  • Beat the rest of the butter in a mixing bowl (at room temperature) and slowly add the purée.
  • Season to taste with salt and pepper.

Serving suggestions

  • The butter can be used to bind light sauces for fish dishes, such as a Hollandaise sauce.

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