Deep Freeze Stable Butter Sauce

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Ingredients for 1560 g
  • 340 g QimiQ Cream Base
  • 185 g Onion(s), finely chopped
  • 15 g Garlic, finely chopped
  • 105 g Butter
  • 5 g Tarragon, finely chopped
  • 0.8 g Bay leaves
  • 0.3 g Thyme, dried
  • 1.2 g Black pepper, ground
  • 0.2 g Cayenne pepper, ground
  • 500 ml White wine
  • 25 ml Balsamic vinegar, white
  • 60 g Chicken stock concentrate
  • 25 g Novation Starch 2300
  • 100 ml Water
  • 50 g Brown butter
  • 4 g Salt
  • 0.4 g White pepper, ground
  • 454 g Butter, chilled
Method
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.