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Smoked beurre blanc

Smoked butter

First turn on your smoker or your barbeque. It goes without saying that my ventilation system is on point, otherwise I would suggest doing the barbequing outside. Then cut 250 grams of butter in smaller cubes and transfer them into a metal container. Place it on another container that’s filled with ice cubes. Now add some smoke chips and let the butter smoke on a low heat for around 1 hour. Once it’s melted remove the butter from the heat. Mix it well and then let it set in your fridge.



800 grams

white wine


black pepper grains

4 sprigs





coriander seeds

100 grams

white wine vinegar


cleaned cloves of garlic

First the castric. Clean the onions and cut them really fine. Then transfer the onions into a saucepan and also add the white wine, the black pepper grains, the sprigs of thyme, the peel from half an orange, the coriander seeds, the white wine vinegar and the cleaned cloves of garlic that are cut in half. Mix it and then let the liquid reduce for 80%. Once it’s reduced drain the castric through a fine sieve and use a ladle to press out any castric, so you don’t waste a single drop.

100 grams


20 grams


5 grams


200 grams

smoked butter (that we just made)

Pour the castric into a saucepan together with the cream and the salt. Bring this to a boil. Then turn off the heat and while stirring add the smoked butter we just made. Add it piece by piece and continue stirring till you have a rich and delicious sauce. Taste for seasoning.


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