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      Oyster Mushroom Beurre Blanc

      By: Chef Tim Morton from 1620 Savoy

      2 cups white wine

      1 cup lemon juice

      2 rough chopped shallots

      1 bay leaf

      2 tsp fresh basil

      1 cup heavy cream

      1 lb butter

      1 Tbsp oyster mushroom paste

      In a sauce pot, place shallots, basil, bay leaf, lemon juice and white wine.

      Reduce down and add heavy cream.

      Reduce a little more. (Should be nice and creamy.) Slowly add soft butter while continuously stirring.

      Add mushroom paste while stirring.

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