Yuzu Kosho Beurre Blanc

• 50 g Reduction
• 75 g double cream
• 150—200

In a pan, heat the reduction and cream over a low heat and reduce by half, whisking regularly.

Whisk in the butter slowly, adjusting the consistency as necessary with a couple of drops of water. Season with yuzu koshu to taste.

Keep the beurre blanc warm until you need it. If it is allowed to cool completely it will split when re-heated.