stove · butter emulsion
★★★ KITCHENPrep 10 minCook 15 minLyonnais Dulse Beurre
Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.
Clare Smyth's Lyonnais Dulse Beurre, from the published recipe.
Ratio
Ingredients
- White Wine — 75g
- White Wine Vinegar — 75g
- Shallot — 50g sliced
- Garlic — 1 clove
- White Pepper — 2g peppercorns
- Thyme — 3 sprigs
- Cream — 50g double cream
- Butter — 200g cold diced
- Kombu — reserved chopped (15 g)
- Dulse — reserved chopped (10 g)
- Lemon Juice — to taste
- Salt — to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Lyonnais Dulse Beurre wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 4 national awards
- Napa Anchovy★★★ KITCHEN
- Bayou Anchovy-GarlicNATIONAL AWARD WINNER
- Saigon Soy-Mirin★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.
Originally published as Dulse Beurre Blanc.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Core cookbook / Clare Smyth (James Martin Chef) (published as “Dulse Beurre Blanc”). Full citation lives in Provenance.