Dashi beurre blanc
A variation on the classic beurre blanc. The dashi and soy sauce provide a huge umami boost in this beurre blanc. Creation by Joris Bijdendijk, RIJKSĀ®, Amsterdam, the Netherlands. Makes 400ml.
š½ļø Makes 400
Ingredients
| 100 ml | sushi vinegar |
| 50 ml | water |
| 25 ml | dry white wine |
| 20 ml | vintage soya sauce |
| 60 ml | cream |
| 10 g | seru dashi (powdered) |
| 200 g | butter |
Instructions
- 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.
- Use in a composition with components of mackerel, carrot, and couscous.