White Onion Pureé
Ingredients
- By Alan Sherwood on 16th Jan 2018 / updated 18th Jan 2018
- 1 4g white skin onion Peeled & thinly sliced £nan
- 2 250g unsalted butter Chopped £nan
- Total Ingredients Price:£nan
- Total Weight:254g
- Price per 100g:£nan
Instructions
- Steps
- 1 Blanch the onions in boiling salted water, until very cooked
- 2 Refresh into ice water to shock them
- 3 Drain & squeeze well using a cloth
- 4 Melt the butter in a large saucepan and add the onion
- 5 Sweat with no colour, using a lid to begin with
- 6 Once fully cooked, add enough double cream to come half way up to the top of the amount of onions and reduce down - do not let catch
- 7 Squeeze any remaining water out again now using a cloth
- 8 Blend in the vita prep, adding a little more cream when blending
Meta Data
- Shelf Life 2 Days
- Storage fridge / airtight container /
- Portions 10
Equipment
- No specialist equipment
Allergens
Custom Scaling
-
g
-
g
-
(To cover) g
-
(To taste) g
Alan Sherwood
Porta Inceptos