Dashi Beurre Blanc

A refined twist on the classic French beurre blanc, this sauce blends rich butter with the deep umami notes of Japanese dashi for a smooth, velvety finish. Delicate yet full of flavour, it’s an ideal pairing for seafood, grilled vegetables, or premium fish dishes, bringing a modern fusion element to contemporary menus.
Cooking Time
20
Portions
10

Ingredients

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The Dashi Broth:

  •   cod bones and head
  •   ltr water
  • g kombu
  •   kg chicken necks
  • g dried shitake mushrooms
  • g spring onions
  • g onions

The Dashi Beurre Blanc:

  • g dashi broth
  • g cream
  • g cold cubes of butter
  •   portion Rice vinegar & salt

Method


Next Stage

For the Dashi Broth:

  • 1

    Step 1

    Add all ingredients to a pan, bring to a boil and then simmer for 8 hours.

For the Dashi Beurre Blanc:

  • 1

    Step 1

    Pour the dashi into a saucepan and reduce it until you’re left with 100g.
  • 2

    Step 2

    Add the cream and bring it to a boil.
  • 3

    Step 3

    Once it’s boiling, turn down the heat and while stirring add the cold cubes of butter.
  • 4

    Step 4

    Give it a little taste for seasoning and when necessary, add some rice vinegar or salt.

Ingredients

  • 1 cod bones and head
  • 4 ltr water
  • 100 g kombu
  • 1 kg chicken necks
  • 100 g dried shitake mushrooms
  • 300 g spring onions
  • 300 g onions
  • 400 g dashi broth
  • 20 g cream
  • 200 g cold cubes of butter
  • 1 portion Rice vinegar & salt

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