Smoked beurre blanc
Ingredients
Smoked butter
- 250 g butter
The castric
- 4 onions
- 800 g white wine
- 20 black pepper grains
- 4 sprigs thyme
- 0.5 orange
- 15 coriander seeds
- 100 g white wine vinegar
- 3 cleaned cloves of garlic
The smoked beurre blanc
- 100 g castric making it in this recipe
- 20 g cream 35% fat
- 5 g salt
- 200 g smoked butter making it in this recipe
Instructions
The smoked butter
- First turn on your smoker or your barbecue. Then cut the butter in smaller cubes and transfer them into a metal container. Place it on another container that’s filled with ice cubes.
- Now add some smoke chips to your barbecue and let the butter smoke on a low heat for around 1 hour. Once it’s melted remove the butter from the heat. Mix it well and then let it set in your fridge.
The castric
- Clean the onions and cut them really fine. Then transfer the onions into a saucepan and also add the white wine, the black pepper grains, the sprigs of thyme, the peel from half an orange, the coriander seeds, the white wine vinegar and the cleaned cloves of garlic that are cut in half.
- Mix it and then let the liquid reduce for 80%. Once it’s reduced drain the castric through a fine sieve and use a ladle to press out any castric, so you don’t waste a single drop.
The smoked beurre blanc
- Pour the castric into a saucepan together with the cream and the salt. Bring this to a boil.
- Then turn off the heat and while stirring add the smoked butter we just made. Add it piece by piece and continue stirring till you have a rich and delicious sauce. Taste for seasoning.
