Buttermilk and carrot sauce
Buttermilk sauce is a classic sauce in Dutch cuisine and is traditionally made with bacon, flour, and buttermilk. That is the basis for this classic, but here we present a contemporary variation. Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.
Ingredients
| 400 ml | fresh carrot juice |
| 1 g | xanthan gum |
| 2 pods | cardamom |
| 400 ml | buttermilk |
| as needed | salt and pepper |
| as needed | butter |
Instructions
- Mix the carrot juice with the xanthan gum and the cardamom.
- Pour the mixture into a pan, place on the stove, and bring to the boil.
- Let the juice boil for five minutes and reduce slightly.
- Remove the cardamom pods and add the buttermilk.
- Do not allow it to reach the boil.
- Season to taste with salt and pepper, mount with a cube of butter, and serve immediately.
Serving suggestions:
- As a sauce in a composition with components of cod, scallops, asparagus, carrot, or potato.
- As the basis for a different preparation such as a gel, sorbet, or espuma.