Tripel Yuzu Enoki Mushroom Sauce
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 |
| 2cup | 5minute |
| Cook Time |
| 10minute |
|
|
Ingredients
- 375ml Tripel,such as Chimay White or other Tripel
-
1/4cup
citrus juice,such as Yakami Orchard 100 % Pure Japanese Yuzu Juice, 12 Ounce
or a mix of lemon | lime | tangerine (leftover from Asian inspired Beer Brine)
- 1tablespoon orange zest,
- 1tablespoon miso, white
- 1cup stock,such as chicken, turkey or vegetable, preferably homemade
- 1teaspoon soy sauce | tamari | liquid aminos | shoyu| shoyu
- 3tablespoon corn starch
- 3tablespoon water
- peppercorns, white,freshly cracked to taste
- 1package mushrooms, enoki,stems removed, pulled apart, creating individual mushroom strands
or a mix of lemon | lime | tangerine (leftover from
Instructions
- In a medium pot, combine the Tripel, Yuzu Juice
- 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: