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I had to choose between a classic beurre blanc and a modern brown butter vinaigrette for a halibut special last night.
The beurre blanc is a crowd-pleaser but the vinaigrette felt more interesting, so I went with the brown butter version and got a ton of compliments. Has anyone else ditched a classic sauce for something less traditional on a high-ticket item?
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ericj457d ago
A chef friend in Portland swapped hollandaise for a miso-tahini sauce on asparagus last month.
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ellis.leo7d ago
Portland chefs are getting too creative.
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tara7937d ago
That miso-tahini swap sounds amazing, honestly. I had a smoked carrot hot dog at a place on Division last week and it was perfect. Sometimes the creativity works, ellis.leo.
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