Beurre blanc sauce with dashi and Salicornia Cress, Gastronomixs

Source: Gastronomixs

A beurre blanc with the umami flavour of Japanese dashi and the saltiness of Salicornia Cress from Koppert Cress.


  • 500 g white wine
  • 2 shallots, finely sliced
  • 50 g sushi vinegar
  • 200 mL dashi (instant if preferred)
  • 5 white peppercorns
  • 750 g butter, cold
  • lime juice
  • salt
  • 2 containers Salicornia Cress

Preparation method

  • Heat the white wine, the shallots, the sushi vinegar, the dashi, and the peppercorns.
  • Bring to the boil and allow to reduce to a third of the volume.
  • Pass through a fine conical sieve.
  • Cut the butter into small blocks.
  • Mount the sieved gastrique with the blocks of cold butter.
  • Season to taste with lime juice and salt.
  • Finely cut the Salicornia Cress and stir through the sauce just before serving.

Serving suggestions

  • Use the sauce as an accompaniment to fish, crustaceans, and shellfish.
  • Delicious with salmon cooked between Shiso Green leaves.

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