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THE PROOF is in the sauce
The Proof
The Proof
The Proof

The best way to illustrate the advantages of our improved Debic Culinaire Original is to test it. So let’s have a look at
its performance in a beurre blanc.

RECIPE BEURRE BLANC
550 ml white wine
90 g shallots
360 ml fish stock
275 g butter
1 L Debic Culinaire Original

PREPARATION
Peel and finely chop the shallots. Make a gastrique by boiling the white wine and the shallots until it is reduced to half the original volume

 

Beurre Blanc
1. Pass the Gastrique through a fine sieve.
Beurre Blanc
2. Add the fish stock and boil over high heat for 5 minutes.
Beurre Blanc
3. Add the cooking cream. Cook the sauce until thickened, about 6 minutes.
Beurre Blanc
4. Add the butter and cook until the desired consistency is achieved.
Beurre Blanc
5. Check the thickness of the sauce and serve.
Want to discover more? Learn more about the advantages of cooking cream and how you can apply it.

 

Download inspiration brochure
"As a chef, you never stop improving"
- Nico Boreas, Sabero**

When you are known for being one of the most outstanding Dutch chefs around and your restaurant has been awarded two Michelin stars, what is there to improve? Everything, apparently. Nico Boreas talks about always improving. How does he do it and what advice does he have for other chefs?

Play

 

Inspired by Nico? Discover his signature dishes in the inspiration brochure.

 

Download inspiration brochure
Inspiration for your menu with dishes improved by other chefs!
Carabineros Prawns
Tom kha kai | caviar | pistachio
By Nico Boreas (Sabero **)
ThomKai

To view recipe details & more
Download full recipe brochure
Haddock
Beurre blanc | asparagus | peas
By Tom van Meulebrouck
Haddock

To view recipe details & more
Download full recipe brochure
Beet Wellington
with Shimeji mushroom sauce
By André van Dongen
BeetW

To view recipe details & more
Download full recipe brochure