Ginger beurre blanc

Ginger beurre blanc

By
From
Becasse
Makes
400 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50g fresh ginger
200ml white wine
200ml white wine vinegar
1 garlic clove, crushed
1/2 bay leaf
thyme
50ml pure cream
400g chilled unsalted butter, diced
salt
freshly ground pepper
lemon juice

Method

  1. Peel the ginger and dice it finely. Put the peel and any trimmings into a small saucepan with the white wine, vinegar, garlic and herbs. Bring to the boil over a high heat and reduce rapidly by two-thirds. Remove from the heat and set aside.
  2. Blanch the diced ginger in boiling water seasoned with a little salt, sugar and lemon. Refresh in iced water. Repeat 2–3 times, depending on the strength of the ginger. You want it to be aromatic with a hint of heat, but not overpowering. Drain and pat dry.
  3. Put the reduction back on the heat, add the cream and bring to the boil. Lower the heat and allow to cool until it is warm, not hot. Slowly whisk in the butter, piece by piece, until all is incorporated. Keep the sauce at a constant temperature. If it gets too hot it may split, too cold and it will solidify.
  4. Strain the sauce through a chinois or fine sieve and season with salt, pepper and a squeeze of lemon. Add the diced blanched ginger and keep warm until required.
Tags:
restaurant
Becasse
Justin
North
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