How to make Tripel Yuzu Enoki Mushroom Sauce

This is not your traditional gravy, yet what Tripel Yuzu Enoki Mushroom Sauce adds to the Asian Inspired Beer Brined Turkey is a text book example of Beer Cuisine.  The esters (a class of chemical compounds expressed by the yeast depending on the temperature they ferment at) can create fruity flavors (think citrus, cherry, banana, apricot, as example) and phenols (a group of different chemical compounds) that create flavors of clove and a spicy complexity that can mimic peppercorns, coriander and other unique food essences are both flavor factors that are found in a Belgian style Tripel.  Adding a Japanese citrus yuzu, brings a tangerine | orange | lemon | lime acidity and zest to brighten the sauce further, while earthy umami flavors are derived from white miso and enoki mushrooms.  All these flavors combine and are slightly thickened with a cornstarch slurry, crafting a ‘Sweet & Sour Sauce’ viscosity.  This sauce could also be used over steamed or beer poached white fish, shellfish or other poultry.

 

Makes: about 2 cups

Tripel Yuzu Enoki Mushroom Sauce Recipe:

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2010 | Issue #46

Tripel Yuzu Enoki Mushroom Sauce
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This sauce plays off the trappist Belgian Tripel's yeast flavor profile, rich in esters and adds a Japanese citrus, yuzu and umami from miso and enoki mushrooms, to add depth and drool factor to this gravy like sauce.
Servings Prep Time
2 cup 5 minute
Cook Time
10 minute
Servings Prep Time
2 cup 5 minute
Cook Time
10 minute
Tripel Yuzu Enoki Mushroom Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sauce plays off the trappist Belgian Tripel's yeast flavor profile, rich in esters and adds a Japanese citrus, yuzu and umami from miso and enoki mushrooms, to add depth and drool factor to this gravy like sauce.
Servings Prep Time
2 cup 5 minute
Cook Time
10 minute
Servings Prep Time
2 cup 5 minute
Cook Time
10 minute
Ingredients
Servings: cup
Units:
Instructions
  • In a medium pot, combine the Tripel, Yuzu Juice and orange zest, stock, miso and soy sauce | tamari | liquid aminos | shoyu. Place over medium heat and bring to a light simmer.
  • Meanwhile, add the corn starch and water to a half-pint glass and mix into a milky slurry.
  • Let the ale | stock mixture comes to a simmer and cook for 3 minutes. Slowly pour a little of the cornstarch slurry into the pot and mix with a whisk. Let the liquid come back to a simmer, as it will thicken and tighten up the sauce. Be patient, this will take a few additions to get the sauce to be the right consistency. The thickened sauce should be of a gravy consistency, not too thick or too thin and runny.
  • Season with the white pepper and add the enoki mushrooms right before serving the sauce with the Asian Inspired Beer Brined Turkey.
Recipe Notes

Recipe Variations:

As yuzu is an exotic Asian ingredient that is harder to find, orange | tangerine juice can be substituted to flavor this sauce.

 

This Recipe Goes Great With:

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