@chefthombateman: All about the Sauce, 12 of 20. Miso Chicken Butter Sauce, rich savoury and packed with umami bangs with chicken or white fish. Makes enough to serve 6 2 shallots sliced 2 carrots peeled and sliced 4 garlic cloves 10-12 mushrooms sliced Handful of thyme sprigs 1 bay leaf Roasted chicken bones 150ml white wine 1 litre brown chicken stock 200ml double cream 150g cold unsalted butter (lots of salt in this) Squeeze of lemon Few drops sherry vinegar 1 tbsp white miso paste Handful chopped chives 1. soften the shallot and carrot with a pinch of salt in a little oil 2. Then add the garlic and mushrooms after 2 mins add the thyme and bay 3. Add the roasted chicken bones then deglaze with white wine, reduce by 1/2 then add the stock and simmer/reduce by 1/2 again. 4. Strain and reduce to a sauce/coating consistency. Add the cream then reduce the heat and whisk in the cold butter 5. Finish with lemon juice, vinegar and the miso paste to taste (add small amounts until you’re happy) 6. Add the chives just before serving #sauce #reels

Chef Thom Bateman

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Region: GB

Friday 24 May 2024 19:10:43 GMT