Gel of sauce blanc - Bresc BV
Ingredients - 35 g Bresc Shallot chopped - 10 g Bresc Beemster garlic puree - 3 dl white wine - 1.5 dl fish glace - 2 dl water - 3 dl cream - 100 g cold butter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Immersion blender
- Blender
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 450 g
- 35 g Bresc Shallot chopped
- 10 g Bresc Beemster garlic puree
- 3 dl white wine
- 1 1/2 dl fish glace
- 2 dl water
- 3 dl cream
- 100 g cold butter
- salt
- pepper
- 40 g gelcrema
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