3 Michelin Star Techniques for Salmon|Addison
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Recipes
Mustard chive beurre blanc
1/4 cup white wine
1/4 cup white wine vinegar
5 whole peppercorns
1 small shallot, peeled and sliced
15 g heavy cream 1 tablespoon
4 ounces (1 stick) of butter, sliced into 8 even pads, kept cold after slicing
25 g Pickled mustard seeds
15 g dijon mustard* 1 T
Tt Kosher salt
Pickled mustard seeds
-1/4 c white wine vinegar
-1/8 c water
7 g Sugar
Pinch salt
30 g Mustard seeds