Name: Zwarte knoflook beurre blanc
Ingredients: 100 ml Noilly Prat; 250 ml witte wijn; 25 ml witte wijnazijn; 1 sjalot, in halve ringen; 2 laurierblaadjes; 3 takjes tijm; 5 zwarte peperkorrels, gekneusd; 30 ml water; 375 gr koude roomboter, in blokjes; 10 gr zwarte knoflookpuree; 100 ml kookroom; Citroensap

Een heerlijke beurre blanc die door de toevoeging van zwarte knoflook een mooie diepe smaak met wat umami krijgt.

Black garlic beurre blanc

5.0 from 1 vote

Ingredients

100 ml Noilly Prat
250 ml White wine
25 ml White wine vinegar
1 sjalot, in halve ringen
2 bay leaves
3 twigs thyme
5 black peppercorns, crushed
30 ml water
375 gr cold butter, cubed
10 gr black garlic puree
100 ml cooking cream
Lemon juice

Preparation

Place the Noilly Prat, white wine, white wine vinegar, shallot, bay leaf, thyme and peppercorns in a saucepan and bring to the boil. Reduce to about a third.
Pour through a sieve and mix the black garlic puree into the liquid with a whisk (or an immersion blender, even faster…).
Add the water and cream and heat over low heat. Assemble the sauce by mixing in a few knobs of butter at a time.
Season with lemon juice and salt.