Dashi Beurre Blanc

A Japanese twist on the classic French sauce. Perfect for pairing with seafood.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring the dashi stock to a boil and reduce by half to 100 g.

Step 2

Add in heavy cream and bring to a boil. Turn off the heat and emulsify in butter, cube by cube.

Step 3

Season with salt, lemon juice, and rice vinegar.

Step 4

Mix in xanthan gum to slightly thicken and stabilize the sauce.

Step 5

This sauce can be stored in the fridge for up to a week.