Looks good except the broken butter sauce. I know the beurre blanc is usually finished with some acid but this dish is screaming for balance and acid.
To edit: I would still definitely enjoy trying it.
InsideAd2490 on
Sounds and looks pretty tasty. My one gripe is that the kombu oil separated from the beurre blanc. Did you use any emulsifier or was it just butter, vinegar/wine, and the oil?
Air_fried_eyes420 on
Pickle the mushrooms next time to add with your braised shrooms.
Classic_Show8837 on
Where is the acid?
I think it looks good, but description is too many words, simplify it.
If you’re going to do the oil to butter sauce thing, I think you should color it so it stands out. Either green or orange or some other color, because it just looks like a poorly made beurre blanc here
ForemanNatural on
That broken sauce makes the entire plate a firm no.
fkdkshufidsgdsk on
If this is oil added to an emulsified burre blanc it’s way too light and makes the sauce look like it’s just broken
6 Comments
Looks good except the broken butter sauce. I know the beurre blanc is usually finished with some acid but this dish is screaming for balance and acid.
To edit: I would still definitely enjoy trying it.
Sounds and looks pretty tasty. My one gripe is that the kombu oil separated from the beurre blanc. Did you use any emulsifier or was it just butter, vinegar/wine, and the oil?
Pickle the mushrooms next time to add with your braised shrooms.
Where is the acid?
I think it looks good, but description is too many words, simplify it.
If you’re going to do the oil to butter sauce thing, I think you should color it so it stands out. Either green or orange or some other color, because it just looks like a poorly made beurre blanc here
That broken sauce makes the entire plate a firm no.
If this is oil added to an emulsified burre blanc it’s way too light and makes the sauce look like it’s just broken