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easy &quick

Deep Freeze Stable Butter Sauce

QimiQ Benefits

  • Reduced skin formation, if at all. A very fine skin may form which disintegrates immediately when stirred, without causing lumps
  • 100% natural, contains no preservatives, additives or emulsifiers
  • Problem-free reheating possible
  • Emulsifies with butter
  • Deep freeze stable

Minutes

15

Difficulty

easy

Deep Freeze Stable Butter Sauce
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Ingredients

For 1560 g

  • 340g

    QimiQ Cream Base

  • 185g

    Onion(s), finely chopped

  • 15g

    Garlic, finely chopped

  • 105g

    Butter

  • 5g

    Tarragon, finely chopped

  • 0.8g

    Bay leaves

  • 0.3g

    Thyme, dried

  • 1.2g

    Black pepper, ground

  • 0.2g

    Cayenne pepper, ground

  • 500ml

    White wine

  • 25ml

    Balsamic vinegar, white

  • 60g

    Chicken stock concentrate

  • 25g

    Novation Starch 2300

  • 100ml

    Water

  • 50g

    Brown butter

  • 4g

    Salt

  • 0.4g

    White pepper, ground

  • 454g

    Butter, chilled

Preparation

  1. Sauté the onions and garlic in the butter.
  2. Add the spices, wine, vinegar and chicken stock. Bring to the boil, simmer and strain the reduction.
  3. Add the starch to the water and mix to a paste. Use to thicken the reduction, add the brown butter, QimiQ Sauce Base and seasoning and remove from the heat. Blend in the cold butter with a bur mixer.
Some doughy looking food

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