Dulse Beurre Blanc

Name: Dulse Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French Classic
Ingredients: about ⅓ cup (76 ml) White Wine; about ⅓ cup (74 ml) White Wine Vinegar; about 1½ shallots (50 g) Shallot; 1 clove Garlic; about ¾ tsp (2 g) White Pepper; 3 sprigs Thyme; about 3 Tbsp (50 ml) Cream; about 1 cup (200 g) Butter; 15 g Kombu; 10 g Dulse; to taste Lemon Juice; to taste Salt

Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.

FINISHING SAUCE · SEAFOOD & POTATO DISHES

In the published recipe, this is the finishing sauce for James Martin Chef.

Clare Smyth's dulse beurre blanc for seafood, potato dishes.

On the jar

DULSE BEURRE

Method: stove
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

White Wine 76 mlWhite Wine Vinegar 74 mlCream 50 ml

Ingredients

White Wineabout ⅓ cup (76 ml)
White Wine Vinegarabout ⅓ cup (74 ml)
Shallotabout 1½ shallots (50 g)
Garlic1 clove
White Pepperabout ¾ tsp (2 g)
Thyme3 sprigs
Creamabout 3 Tbsp (50 ml)
Butterabout 1 cup (200 g)
Kombu15 g
Dulse10 g
Lemon Juiceto taste
Saltto 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.

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Companion jar

Dulse Beurre Blanc 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

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Clare Smyth recipe (Core cookbook / Clare Smyth (James Martin Chef)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar