Gastronomixs

Whey and green herbs sauce

When you strain yoghurt, you are left with a watery product. This is known as whey. The whey contains a great deal of lactose, resulting in a sweet flavour.

Creation by Thijs Meliefste, Meliefste restaurant, Wolphaartsdijk, the Netherlands.

Makes 500 milliliters.

Whey and green herbs sauce

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Ingredients

1

litre

yoghurt

70

g

chives

70

g

dill

70

g

chervil

1

litre

olive oil

130

g

salted butter

Preparation method

  • Put the yoghurt into a small pot on a low heat and allow to seperate.
  • Pass the separated yoghurt through a muslin cloth.
  • Use only the whey in this recipe.
  • Blend the herbs and the oil in the thermo blender for ten minutes to create a green oil.
  • Pass the oil through a coffee filter and warm up the whey.
  • Froth up the whey with salted butter.
  • Transfer the foam to a small saucepan and add the herb oil.
  • Mix everything well together, so that it separates.

Serving suggestions

  • As a topping for an amuse-bouche, such as a white fish tartare with crispy capers.
  • As part of a composition with langoustine, celery, and citrus.
  • Delicious in a composition with components of cod, pumpkin, and onion.

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