Dashi Beurre Blanc - Michelin-Star Kitchen Foam
It’s really easy to make a restaurant-style sauce at home: a delicious liquid, butter, and a bit of attention to temperature. The complexity lies entirely in the base — anything from quick and simple to refined is possible. The method always stays the same. You can find the recipe for the Dashi stock here.
1 h 5 min
Total Time
5 min
Cooking Time
1 h
Preperation Time
Ingredients
| 80 g | shallots |
| 10 g | butter |
| 300 g | dashi stock |
| 150 g | butter |
Instructions
Step 1 of 8:
Roughly chop the shallots.
Step 2 of 8:
Heat the butter in a saucepan and sweat the shallots gently until softened, without browning them.
Step 3 of 8:
Deglaze with the dashi stock and bring to a boil once.
Step 4 of 8:
Cover the pot with a lid and let the dashi stock steep for 1 hour.
Step 5 of 8:
Meanwhile, dice the 150 g butter finely and chill until ready to use.
Step 6 of 8:
Pass the dashi stock through a fine sieve and remove the shallots completely.
Step 7 of 8:
Bring the stock to a boil again, then remove from the heat.
Step 8 of 8:
Add the cold butter cubes to the stock and whisk vigorously until frothy.
TIP:
The base can also be a mushroom stock, chicken stock, a wine sauce, or another aromatic liquid. The key is about 250–300 g of liquid base to 150 g of cold butter. The base must not be too thick or heavy, otherwise it won’t foam properly. Temperature is crucial: bring the base to a boil once, remove it from the heat, and then whisk in the cold butter. Use a saucepan with high sides.
