Beurre blanc sauce with dashi and Salicornia Cress

Source: Gastronomixs

A beurre blanc with umami of Japanese dashi and the salinity of Koppert Cress's Salicornia Cress.


  • 500 g of white wine
  • 2 shallots, chopped
  • 50 g or sushi vinegar
  • 2 dL dashi (possibly instant)
  • 5 peppercorns white
  • 750 g of butter, cold
  • lime juice
  • salt
  • 2 blue cups or Salicornia Cress


  • Heat the white wine, shallot, sushi vinegar, dashi and the pepper.
  • Bring to a boil and allow to evaporate to a third.
  • Strain through a fine point sieve.
  • Cut the butter into small cubes.
  • Assemble the sieved gastrique with the cold cubes of butter.
  • Season with lime juice and salt.
  • Chop the Salicornia Cress and stir in the sauce à la minute.


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

Source: Gastronomixs

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