Magnolia beurre blanc

700 grams	white wine
200 grams	white wine vinegar
18	black pepper grains
26	coriander seeds
3 sprigs	tarragon
4	shallots
20	magnolia flowers

First the gastrique. Pour the white wine into a big pan and also add the white wine vinegar, the black pepper grains, the coriander seeds and the tarragon. Then cut the shallots in half and clean them. Now cut them. Add them to the pan and then reduce it for 80%. Meanwhile remove the stem from the magnolia flowers. These have a delicious fresh and aromatic flavor. Once the liquid has reduced enough turn off the heat and add the flowers. Mix it well and then transfer everything into a bowl. Now cover this well with some foil and let it cool down in your fridge. I always leave it overnight. Once it has cooled down pass it through a fine sieve and use a ladle to make it a bit easier.

100 grams	magnolia gastrique
20 grams	cream
5 grams	salt
200 grams	cold cubes of butter

Pour the magnolia gastrique into a saucepan and also add the cream and the salt. Bring this to a boil. Once it’s boiling turn down the heat and slowly while stirring add the cold cubes of butter. Normally there’s no cream in a beurre blanc, but I add it to stabilize the sauce making it more foolproof when you need to reheat it.

Recipe used in white asparagus and stuffed morels dish