Fingerlime-Tapioca Butter Sauce

Name: Fingerlime-Tapioca Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: 100 g Tapioca; about 6 Tbsp (100 ml) Water; about 1½ shallots (50 g) Shallot; about 6 Tbsp (100 ml) White Wine; 37.5 ml (2½ tbsp) white-wine vinegar White Wine Vinegar; 1 cup (250 ml) Veg Stock; about ⅓ cup (75 ml) Cream; about ½ cup (125 g) Butter; about ¼ tsp (2 g) Salt; juice of 1 lemon (30 ml) Lemon Juice; about 1 finger lime (10 g) Finger Lime; 1 bunch chives, finely chopped (15 g) Chives

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

FINISHING BUTTER · WHITING OR DELICATE WHITE FISH

In the published recipe, this is the finishing butter for whiting.

Niland's fingerlime-tapioca butter for whiting.

On the jar

FINGERLIMETA

Method: stove
Yield: about 2¾ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Water 100 mlWhite Wine 100 mlWhite Wine Vinegar 38 mlVeg Stock 250 mlCream 75 mlLemon Juice 30 ml

Ingredients

Tapioca100 g
Waterabout 6 Tbsp (100 ml)
Shallotabout 1½ shallots (50 g)
White Wineabout 6 Tbsp (100 ml)
White Wine Vinegar37.5 ml (2½ tbsp) white-wine vinegar
Veg Stock1 cup (250 ml)
Creamabout ⅓ cup (75 ml)
Butterabout ½ cup (125 g)
Saltabout ¼ tsp (2 g)
Lemon Juicejuice of 1 lemon (30 ml)
Finger Limeabout 1 finger lime (10 g)
Chives1 bunch chives, finely chopped (15 g)

Where it sits

One of 111 egg emulsions in the catalog, with 12 ingredients against a median of 6.

The acid here is white wine, white wine vinegar, and lemon juice. In this category chefs also reach for red wine vinegar (9 recipes), lime juice (9), and vinegar (4).

The fat here is butter. In this category chefs also reach for olive oil (38 recipes) and grapeseed oil (16).

It carries no emulsifier, as 76% of the catalog’s egg emulsions do.

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

Fingerlime-Tapioca Butter Sauce 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 · 3 national awards

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Provenance

Josh Niland — published sauce recipes in the PantryFlex catalog. James Beard Book of the Year 2020; AGFG 3-hat (Saint Peter).

Originally published as Fingerlime–Tapioca Butter Sauce.

Adapted from a Josh Niland recipe (Josh Niland / Sitchu (whiting tapioca fingerlime)).

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 Josh Niland / Sitchu (whiting tapioca fingerlime) (published as “Fingerlime–Tapioca Butter Sauce”). Full citation lives in Provenance.

Companion jar