Go to the Recipe: Lemon Beurre Blanc Sous Vide Sauce
Can you recommend a method for a stable beurre rouge? I suspect blending incorporates too much air into the sauce resulting in something closer to a matte purple versus a nice glossy sheen like monter-ing classically in a pan with less agitation.
What happens if you put the sauce in a jar and then vacuum seal it? Would that extract enough air to give you the color and sheen you want?
Any suggestions on where to find "creamy koji"? Didn't find it at a local Asian grocery and not sure where to get it online.
Hey there, Daniel—here is a quick link to an online location. This is the exact brand we used, too. https://nymtc.com/mtc-food-item/cold-mountain-creamy-shio-koji/
traditionally you would have a bit more matte purple color on that. but if you want it darker just add more wine redux. and as it sits for a few minutes it will lose the bubbles from blending.
good evening are there any other options than creamy koji?
(1) The garlic was left out of the written recipe in Step 1.
(2) It would be helpful in this and all your recipes if you listed the ingredients in the order they are used in the recipe. For example, here the Xanthan Gum is listed last but used before adding in the pepper and lemon juice and lemon zest.
I ordered this Koji product ("Nama Shio Koji") at Amazon. Is this "creamy Koji" too or did I buy the wrong product ?
https://www.amazon.com/gp/product/B009C9PSQG/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
It is the same product as the creamy koji, you have the right ingredient.
I just made this sauce and skipped the creamy koji entirely because I did not have it and the sauce was still very tasty.
Is amazake comparable to creamy koji?
For this application it would work similarly, how ever it is sweeter so keep that in mind.
Finding the creamy koji is like looking for the proverbial needle in the haystack, but find it we did. It does make a difference and is super tasty. Try and find a Japanese grocer and you'll likely find this elusive ingredient.
I want to try this one. Beside the viniteau white wine, is it another recommendation? The vinitenau is only available online. Thank you
Most high quality personal use kitchen balances/scales do not have the accuracy to weigh out small amounts of ingredients (such as 1.5 g of xanthan gum or 3 g of lemon zest. I managed to convert the xanthan gum into volume using the information on the label (1 T = 9 g, so 1/2 tsp = 1.5 g). It would be helpful for a retired analytical chemist like me to have an estimate of minor ingredient density to allow me to make these calculations in future. Again, this is really only an issue when the recipe specifies small amounts of ingredients that are critical to the taste or consistency of the final product. BTW I was very pleased with my sous vide beurre blanc and will definitely use it again.
