Seaweed sauce
This sauce had a rich, almost floral, seaweed flavour.
Creation of JP McMahon, Aniar*, Galway, Ireland.
Makes approximately 1100ml.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
- 25 g red dulse, dehydrated
- 1 l water
- 25 g dried sea lettuce
- 150 g butter
- 200 g whipping cream
- as needed MSK Ultratex
- as needed salt
Preparation method
- Infuse the dried seaweed in the water for 1 hour on a low heat.
- Pass through a chinois and add the cream and emulsify the butter in with a hand blender.
- Season the sauce with salt and add some Ultratex if needed.
- Pass again and reserve in a container. Serve warm.
Serving suggestions
- Serve with veal, leeks, and potato.
- Delicious with poached oyster, chives, and caviar.
- Perfect paired with Jerusalem artichoke, scallops, and tarragon.
