From Clare Smyth's kitchen · Core by Clare Smyth, London
stove · butter emulsion
★★★ KITCHENLyonnais Dulse Beurre
From a three-star kitchen
Ratio
WHITE WINE 76W.WINE VIN 74CREAM 50
Ingredients
- WHITE WINE75.8 ml
- W.WINE VIN74.3 ml
- SHALLOT50 g
- GARLIC5 g
- WHITE PEPPER2 g
- THYME3 g
- CREAM50 ml
- BUTTER200 g
- KOMBU15 g
- DULSE10 g
- LEMON JUICEto taste
- SALTto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.