Chef Thomas Keller's Brussel Sprouts – Hestan Culinary
Explore Chef Thomas Keller's Brussel Sprouts recipe with premium cookware from Hestan Culinary. Shop now and save 20% on select items!
Ingredients
- Grapeseed Oil 2 T (25 g)
- Brussels Sprouts, thinly sliced 1/8” thick on a mandolin 8 oz. (225 g)
- Shallots 2.5 oz. (70 g), thinly sliced on 1/8” thick on a mandolin
- Kosher Salt 1 t (4 g)
- Unsalted Butter 4 T (60 g)
- White Wine Vinegar 2 t (10 g), season to taste
- Fresh Ground Black Pepper, season to taste
- 3.5-qt. NanoBond® Sauté Pan
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