“A bright, rich and deep enhancement for fatty fish (such as Patagonian Toothfish, Swordfish, or Dhufish), lobster or poultry dishes. The subtle kombu and anchovy nuances add beautiful complexities and umami, for the perfect Chardonnay pairing.”
350ml white wine vinegar
150g sliced shallot
5g black peppercorns
30ml vinegar reduction
10ml lemon juice
3x egg yolks
500g clarified butter (slightly warmed Ghee butter)
20g anchovy extract
15g kombu extract
25g seaweed paste
NB. Though we make our own extracts at Vasse Felix, you can find quality alternatives at The Grocer online or any good Asian grocer.
Place vinegar, shallots, and peppercorns in a saucepan, bring to the boil, and then reduce the heat to medium and simmer until reduced by two-thirds (this should take two to three minutes). Strain through a fine sieve and set aside to cool, discarding the strained solids.
NB. I like to make a little extra so it’s ready for the next time you want to make the sauce. The reduction will keep in a jar for three to four weeks in the fridge.
Combine the egg yolks and reduction in a heatproof bowl and place over a saucepan of simmering water (water shouldn’t be touching the bowl).
Whisk the mixture, rotating bowl occasionally, until pale and thick (approximately two minutes), then remove from the heat and place on a wet tea towel to hold it steady.
Add the clarified butter in a thin steady stream while whisking continuously until the butter is incorporated and the mixture is slightly thickened.
Add in the anchovy extract, kombu extract and seaweed paste, whisk to combine and set aside in a warm location. This sauce can be made two to three hours in advance, as long as it can be stored in an airtight container, at around 35-40 degrees. If the sauce cools, it cannot be reheated as it will split.
Serve with your favourite white flesh fish or a barbequed Western Rock Lobster for a luxurious festive pairing!
Best enjoyed with the 2020 Vasse Felix Chardonnay.