Oral Allergy Syndrome Friendly Apple Cider Beurre Blanc
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Learn more →Ingredients
4 servings
For the reduction
- ⅓ cup fresh apple cider (unfiltered)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple cider in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple cider, tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 2 tbsp shallot, finely minced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked shallot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid shallot, tap it and change its rating to Red.
- 1 sprig fresh thyme
- 1 pinch salt
For the sauce
- 8 tbsp (1 stick) cold unsalted butter, cut into ½-inch cubes
For serving
- 1 tbsp fresh chives, finely snipped (optional)
Instructions
- 1
Combine the apple cider, apple cider vinegar, minced shallot, thyme sprig, and salt in a small saucepan over medium heat. Bring to a simmer and cook until the liquid has reduced to about 2 tablespoons and the shallot is very soft, 8–10 minutes.
- 2
Remove the thyme sprig and discard it. Pour the reduction through a fine-mesh strainer into a small bowl, pressing the shallot solids to extract all the liquid, then discard the solids. Return the strained reduction to the saucepan over the lowest heat setting.
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